Remember our Secret Recipe Club? Sure you do! My first secret recipe post was those luscious Caramel Pecan Brownies followed last month by the equally fabulous Berry Crostata. Secret Recipe Club is a group of food bloggers who are assigned to make and post a recipe from one of the other participating blogs. You visit your assigned blog, choose a recipe, make and post it. No one tells whose blog they have until the day of posting. It surely doesn’t seem like it has been three months already, but here I am with another Secret Recipe Club post.
Our little club has grown by leaps and bounds over the past few months, and we’d love to have even more bloggers join in on the fun. If you’re interested, just fill out the form and the club’s coordinator, Amanda, will get in touch with you.
I have to tell you, I have been so lucky with my Secret Recipe Club assignments. This month I was assigned Amber’s Bluebonnets & Brownies blog! Amber is a native Texan who lived for a time in England and is now based in New Jersey. Even though she lives away from the region, you can still see her southwestern heritage shining through in all her recipes. I was highly tempted to make her mouth-watering Tacos de Camaron or even to try my hand at Migas. Very tempted indeed. But, since peach season is just getting going here in Georgia, I chose her delightful Peaches and Cream Muffins recipe.
This recipe is just as easy as it is delicious. To get started, heat your oven to 400 degrees and prepare your muffin tins. The recipe made 9 muffins for me. A little trick I learned a long time ago is that if you have empty muffins cups, pour a little water into them. It keeps any oil that may have gotten into them when you prepped the pan from burning while the muffins cook.
In a medium bowl, beat together the egg, sour cream and oil. Combine the dry ingredients and sift them into the wet ingredients.
Stir together just until moistened. Don’t overmix the batter. Gently stir in the peaches.
Fill the cups ¾ full with batter. Bake for 20 minutes or until a toothpick inserted comes out nearly clean.
A light breakfast muffin with fresh peaches and sour cream.
- 1 egg
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup chopped, fresh peaches
- Cooking spray
- Preheat the oven to 400 degrees.
- In a medium bowl, beat together the egg, sour cream and oil.
- Combine dry ingredients and sift into the wet ingredients. Stir together just until moistened.
- Stir in the peaches.
- Spray muffin tins with cooking spray and place a paper liner in each cup.
- Fill cups ¾ full with batter.
- Bake for 20 minutes or until a toothpick inserted comes out nearly clean.
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