Thelma is a syndicated newspaper food columnist and a former field editor for Taste of Home magazine.
Quick and Easy for Beginners
New cooks will have no problem mastering this easy breakfast bread recipe. You can go from preparation to serving in just 30 minutes, which is important on hectic mornings. There is no better way to start off your day than with a warm slice of loaf cake or a muffin.
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6 muffins or 2 mini loafs
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup sugar
- 1 egg
- 1 1/4 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 1 small can peaches, drained and chopped
- Mix together in mixing bowl all of the dry ingredients: flour, baking powder, salt, sugar, cinnamon, ginger.
- In a separate bowl, combine vegetable oil, milk, egg, and vanilla. Whisk together until well blended.
- Add the wet ingredients to the bowl of dry ingredients. Add in the drained, chopped peaches. Stir just until blended and there are no big lumps of flour.
- The batter will be thick and not runny; see the photo of batter staying on the fork. If the batter is too thin, add a little more flour until it reaches the right consistency. If you think it is too thick, add a little more milk.
- At this point, you need to decide if you are making muffins or a loaf. The recipe will make either 6 muffins or 2 mini loaves the size shown in the picture. My family likes both, so I normally make 4 muffins and 1 mini loaf.
- Use cupcake papers to line the muffin pan, or spray loaf pans with baking oil spray.
- Bake in a 375-degree oven for 20 minutes. Remove them from the oven and check to see if they are done by inserting a toothpick in the center. It should come out with no batter on it. If baking is complete, cool the baked goods on a wire cooling rack.
- These are delicious eaten warm with butter or peach marmalade spread on them. Any leftovers can be stored in the refrigerator for 3 days and reheated before eating. For longer storage, you can freeze them in freezer storage bags and keep for up to 3 months. Don't forget to write the date on the bags.
The ingredients needed for this recipe should be staples in your kitchen pantry. The use of canned peaches instead of fresh means you can enjoy these baked treats any time of the year, not just when fresh peaches are in season. It also cuts down on the preparation time compared to peeling and cutting up the fruit. Just be sure you remember to drain the canned peaches or your batter will be very thin and they won't rise as they should.
A tasty addition would be to sprinkle a small amount of cinnamon and sugar on top after you put the batter in the pan and before baking. That's how I prepared the ones in the picture, and the brown spots on top are cinnamon.
If you are limiting your sugar intake, you can replace the sugar with the same amount of artificial sweetener. I used Splenda in these, and the texture was perfect.
The juice or syrup that you drain from the canned peaches can be put in a small freezer container and frozen to use in another dish sometime. I add soy sauce to it and use in stir fry. Never throw out an ingredient that might be useful in another recipe!
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© 2017 Thelma Raker Coffone
Ruth Gideon on January 04, 2018:
Tried this recipe and it was great. I like the convenience of using canned peaches if fresh ones are not in season.