Thursday, September 18, 2008

Peaches And Cream He-Man Muffins=Crazy Delish

When I was a kid I was into both girly toys and boy toys. Barbies and He-Man. Peaches n Cream Barbie would frolick at Castle Greyskull and He-Man would take a booze cruise on his new turquoise and fuschia-maned friend My Little Pony. So naming this peaches and sour cream muffin "Peaches And Cream He-Man Muffins" is kind of a tribute that I just made up. Another story: this summer, my husband left on a three month trip with a friend, a journey whereby which he sailed from Vancouver to Hawaii and back, across the Pacific Ocean. Crazy, right? His little 27 foot sailboat was jammed up with every conceivable canned good, and, while he managed to cook at least one meal per day on the journey to Hawaii, the exhaustion of the trip led to Clif bar dinners and instant noodles on the way back (much to my nutritionally-crazy dismay!).

ANYHOO, thus our kitchen table has since been piled up with crazy canned goods which won't quite fit into the kitchen cupboards. The cans have spawned one Iron Chef-style cook-off already, with two friends making the craziest dishes they could out of the pile of food. Slowly I've been opening a can here, opening a can there, making a dual bean homous, using some tomato sauce for lasagne, etc. But what to do with two giant cans of peaches in syrup? If I had been in the competition, I thought I would make a Ritz cracker and crushed almond crust peach pie, with an oat/sugar/lemon juice topping.

A big ol can of peaches in syrup. A craving for a warm muffin. After flipping through some recipe books, I decided to create a little recipe called...


1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup of sour cream
2 cups rinsed canned peaches, chopped into chunkers (sorry, not the most appetizing description!)

Preheat oven to 375 degrees. Line a 12 cup muffin tin, or grease and flour.

1. Sift together dry ingredients in medium sized bowl! Set aside!
2. Cream butter and sugar until fluffy!
3. Add egg, until blended! Add vanilla until blended!
4. With mixer on low speed, slowly add dry ingredients until just mixed.
5. Add sour cream until just incorporated. Do not overmix!
6. Fold in party chunks of peaches!
7. Spoon into muffin tin.
8. Bake for 25-30 minutes, turning pans halfway through, or until a wooden sticky poked into a muffin comes out fairly clean.

Yay for easy muffins that taste like peach cheesecake! Enjoy!

1 comment:

Lyndsay or Rich said...

Wow, those muffins are delicious. I can't guarantee that there will be any left when you wake up. I wish you weren't so susceptible to sea-sickness so you could always be on the boat making delicious items like these!