Dread gettin' out of bed? Perk up
your morning routine with a blissful breakfast bite that'll have ya kickin' off
the covers to conquer the day. Monday morning blahs? Not on our watch!
2 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 tsp ground cinnamon
cup granulated sugar
1 cup buttermilk
5 tbsp vegetable oil
1 large egg
3/4 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups peeled, cubed (1/2-inch
cubes) fresh or frozen peaches
Turbinado sugar for
sprinkling (look for Sugar in the Raw)
Position a rack in the
lower third of the oven and preheat the oven to 350°F. Spray 12 large muffin
cups with vegetable oil spray or line with muffin cups.
In a bowl, whisk together
flour, baking powder, baking soda, salt, cinnamon and granulated sugar. In
another bowl, whisk together buttermilk, oil, egg and extracts. Pour wet
ingredients over dry ingredients and stir until combined. Gently fold in
Scoop batter into the
prepared muffin cups until two-thirds full. Sprinkle tops with turbinado sugar.
Bake for 25 to 30 minutes,
until golden brown. The tops should be firm to the touch and a toothpick
inserted in the center of a muffin should come out clean. Remove from the oven
and let cool for 10 minutes.
Featured in GL's August/September 2012 issue. Excerpted from The Back in the Day Bakery Cookbook
Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012. Photograph by
Squire Fox. CLICK HERE
to purchase the cookbook.
BY GL ON 9/11/2012 12:00:00 AM
POSTED IN sweet treats, snack, breakfast, fall recipes, Aug/Sept 2012