30-Minute Dinner Rolls

Did you know you can make dinner rolls – yeast ones, at that – in just 30 minutes?  It’s true!  These 30-Minute Dinner Rolls are so easy to make you’ll never go store-bought again.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes?  It's true!  These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

The truth is, I’m a bread-a-holic.  There’s not much else in life I love more than the smell of fresh baked bread.  And with these 30-Minute Dinner Rolls, now I can have it every day if I want to.

Actually, I’m not sure that’s a good thing, considering I could eat the entire dozen all on my own.

Fortunately, Doodle and the Tall Boy loved these as much as I did, so it was more like a fight to the finish.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes?  It's true!  These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

I found this recipe over at Real Mom Kitchen, and I knew I had to give it a try.  Fresh baked dinner rolls in just 30 minutes, start to finish?  Sign me up!

I was a little hesitant before baking these – 2 tablespoons of yeast seemed like a lot – but the finished rolls did not taste overly yeasty.  They were light and fluffy and perfect.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes?  It's true!  These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

Technically, I suppose these rolls take a little longer than 30 minutes start to finish, but not by much.  And any homemade yeast bread that requires little effort on my part is a winner in my book.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes?  It's true!  These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

Quick, easy, and delicious!  My guys have already requested that I make these again {and again}.

So skip the bagged rolls at your grocer and make these instead.  You can have fresh baked bread in the time that it takes you to prepare the rest of your meal!

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes?  It's true!  These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

30-Minute Dinner Rolls

makes 12 rolls

30-Minute Dinner Rolls

Ingredients

  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup oil
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3 1/2 cups flour (either bread flour or all-purpose will work)

Instructions

  1. Preheat oven to 400 degrees.
  2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 minutes.
  3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining 1 1/2 cups flour 1/2 cup at a time.
  4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes.
  5. Bake for 10 minutes or until tops are just golden brown.

recipe from Real Mom Kitchen

http://kitchenmeetsgirl.com/30-minute-dinner-rolls/

XO, Ashley

 

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Hawaiian Rolls {Copycat}

Hawaiian Rolls.

One of my favorite things ever.  Anyone else love ‘em like I do?

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

Whenever we’re pressed for time for weeknight dinners {all the time} or on evenings I don’t feel like cooking {um, most nights}, our go-to meal is a deli-chicken, salad bar, and a package of King’s Hawaiian Rolls from our local grocery store.   Since there are just three of us in my house, we typically purchase the small four-pack of rolls.

The problem with that?   We’re left with one roll and no good way to split it in thirds.  Who wants only a measly third of a fluffy Hawaiian roll?  No thanks; I want the entire roll.  Plus another two or three, for good measure.

#breadaddictionisarealthing

So when I found a recipe that proclaimed itself a copycat version of my beloved Hawaiian rolls, I knew I had to try it.

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

I’m still learning my way around working with yeast, but I found this recipe to be extremely forgiving.  You don’t even need to proof the yeast – just sprinkle the yeast in after you’ve combined your wet ingredients and flour.  There is some rising time involved with this recipe – about two to three hours total – but trust me when I say: it’s worth it!

This recipe will make three loaves of bread – I know: that’s a lot of bread.  It doesn’t get wasted at my house, though.  Doodle has been tearing through this stuff like there’s no tomorrow, and I’ve caught the Tall Boy jamming a roll or two into his mouth when he thought no one was looking.

Since I wanted actual rolls, I filled a 9×13 pan first (I got 15 rolls in mine) and still had enough dough left over for a loaf of bread.  This was some of the fluffiest, best bread I’ve ever eaten, and so easy, too!  The Tall Boy said these rolls tasted just as good as the packaged ones from the store – and I have to say, I agree!

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

Hawaiian Rolls {Copycat}

makes 3 loaves

Hawaiian Rolls {Copycat}

Ingredients

  • 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
  • 3 eggs
  • 2 cups pineapple juice, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 2 (1/4 ounce) envelopes yeast
  • 1/2 cup (8 tablespoons) butter, melted

Instructions

  1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
  2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
  3. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
  4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
  5. Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
  6. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.

adapted from Food.com

http://kitchenmeetsgirl.com/copycat-hawaiian-rolls/

XO, Ashley

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Easy Cheesy Garlic Bread

We eat Italian food nearly once a week.

Easy Cheesy Garlic bread on kitchenmeetsgirl.com - don't buy those presliced loaves from your grocer when you can make a loaf like this at home!  So gooey and cheesy and perfectly seasoned! #recipes #bread

And by Italian, I mean spaghetti and meatballs. Folks, I live with a 5-year old who isn’t willing to try much more than macaroni and cheese, hot dogs, chicken nuggets, and yep–spaghetti.

So I try to jazz up our spaghetti nights however I can, which usually involves doing something with bread.  Anyone else a huge bread fanatic?  As in: you could easily eat this entire loaf yourself and call it a meal?

Now, the Tall Boy loves the loaves of garlic bread you buy from your grocer that come pre-sliced and filled with seasoned butter–and as much as I love butter, those loaves are actually too buttery for me.

This bread was the perfect solution: you can control the amount of butter to your tastes, and there is a huge pile of melted cheese on top.  Melted cheese makes me happy.

On my loaf, I used Kraft’s Italian Five Cheese shredded cheese: it has a combination of Mozzarella, Provolone, Romano, Asiago, and Parmesan all shredded and ready to go.  While there are times I prefer to grate my own cheese, a quick spaghetti night dinner is not one of those times.

Easy Cheesy Garlic bread on kitchenmeetsgirl.com - don't buy those presliced loaves from your grocer when you can make a loaf like this at home!  So gooey and cheesy and perfectly seasoned! #recipes #bread
My pictures don’t do this bread justice. Under that layer of cheese is five cloves of garlic, sautéed in butter.

Garlic + butter = heaven.

Add your sautéed garlic to a bowl with some softened butter, a few spices, and smear it all over your halved Italian loaf.  Press the halves back together and wrap that bad boy in foil.  Baking your loaf this way steams the bread and infuses it with the garlic-butter flavor.

Garlic-butter infused bread = heaven.

Bake it at 400 degrees for 15 minutes – then unwrap it, sprinkle Italian blend cheese on top and broil for a few more minutes, or until the cheese starts browning just a bit on top.

Also?  Here’s the best tip ever from the trusty Cook’s Illustrated: when using a serrated knife to slice your cheesy bread, place your finished bread cheese side down on your cutting board.  Slicing through the bread first keeps that gooey cheese in place!

Easy Cheesy Garlic Bread

Easy Cheesy Garlic Bread

Ingredients

  • 5 garlic cloves, finely minced or grated
  • 8 tablespoons (or less, depending on your tastes) unsalted butter, softened
  • 1/2 teaspoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 teaspoons Italian seasoning
  • 1 Italian bread loaf or baguette, halved horizontally (mine was about 16 to 18 inches)
  • 1 1/2 cups Italian blend cheese, like Kraft Italian Five-Cheese Blend

Instructions

  1. Preheat oven to 400 and position oven rack to the middle position.
  2. Cook your garlic, 1 tablespoon butter, and 1/2 teaspoon water in a small skillet over low heat, stirring occasionally, until garlic turns straw colored - about 10 minutes.
  3. Mix your sauteed garlic with the remaining 7 tablespoons butter, salt, pepper, and Italian seasoning in a small bowl; smear it over the cut sides of your loaf. Press the buttered sides together, and wrap the loaf in foil. Place it on a foil lined baking sheet, and bake for 15 minutes.
  4. Unwrap bread from foil and place the buttered sides up back onto your baking sheet. Turn on broiler. Sprinkle your bread with cheese, and broil for 2-3 minutes, or until cheese has melted.
  5. Remove bread to cutting board, and slice, cheese side down.

adapted from Cook's Illustrated

http://kitchenmeetsgirl.com/easy-cheesy-garlic-bread/

XO, Ashley

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Bananas Foster Bread

Yep. I added rum to my banana bread.

And it pretty much rocked.

You could totally substitute rum extract for the rum…but yeah, I went with the real thing.

Why not? Life is short.  :-)

I’m pretty much addicted to breakfast breads, and banana bread is my ultimate favorite.  And while I thought I already had a favorite banana bread recipe, now I’m not so sure.  I think I’m going to have to make a loaf of each side by side and do a taste test comparison.

#foodbloggerproblems

This version of banana bread is just a little different from others I’ve baked in the past.  You start by mashing {about} three bananas and adding ‘em to a pan with butter, brown sugar, and rum.  Cook the mixture until it boils.

Then you can either eat it with a spoon, or add it in with the rest of the ingredients to make your bread.  ;-)

And while I suppose the glaze is technically supposed to be drizzled over the top of the warm loaf, I smeared it on like butter instead.

And it was gooooooood.

Bananas Foster Bread

Ingredients

  • 1 1/2 cups mashed ripe banana (about 3 medium)
  • 1 cup packed brown sugar, divided
  • 6 tablespoons butter, melted and divided
  • 1/4 cup dark rum, divided
  • 1/3 cup Greek yogurt
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/3 cup powdered sugar

Instructions

  1. Preheat oven to 350°.
  2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar; stir until well blended. Drizzle over the warm bread.
http://kitchenmeetsgirl.com/bananas-foster-bread/

I hope you’re all having a great Monday! Can you believe it’s November already??

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

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White Chocolate Blueberry Crunch Bread

I have this annoying weekend habit.

I. Cannot.  Sleep.  In.

No matter what I do, how late I stay up…6 am rolls around and I’m wide-awake.

Every single weekend.

The worst part is that I’m fairly certain on a weekday morning when I have to be up and around and to my real-life job I’d have no problem sleeping well past my alarm.  What gives?

Since the Tall Boy and Doodle are late sleepers, I typically use the early weekend mornings to make a mess create in the kitchen.  And usually by the time my guys are awake, I’ve eaten most of the evidence.

I had a really hard time not digging into this bread before the rest of my family woke up last Sunday.   Blueberries…white chocolate…brown sugar…can you blame me?

This sweet bread has a very cake-like texture, but with the addition of the fresh blueberries, I consider it a very appropriate breakfast food. Hey, if coffee “cake” is a breakfast food, then so is this, right?  Also, my theory is that the oats in the crunch topping cancel out the fact that I threw in a (rather large) handful of white chocolate chips.

White Chocolate Blueberry Crunch Bread

Ingredients

  • 1/4 cup butter, softened
  • 3-ounces cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white chocolate chips
  • 3 tablespoons brown sugar
  • 2 tablespoons oats
  • 1 tablespoon flour
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 350.
  2. In the bowl of an electric mix, cream 1/4 butter and cream cheese on medium speed. Add sugar, beating about 5 minutes. Add eggs, one at a time, beating after each addition.
  3. Combine 2 cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, beginning and ending with the flour mixture.
  4. Gently fold in blueberries and white chocolate chips.
  5. Spoon batter into a greased loaf pan.
  6. Stir together brown sugar and remaining ingredients. Sprinkle over batter and bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes on a wire rack before removing from pan.

If substituting frozen blueberries for fresh, pat dry with paper towel and toss with 2 tablespoons flour before stirring into the batter.

http://kitchenmeetsgirl.com/white-chocolate-blueberry-crunch-bread/

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Lemon Poppyseed Muffins {with Blueberry Glaze}

Have I mentioned that the Tall Boy is the best husband and father ever?

Yeah, well, he is.

June is usually a stressful month around our house, since the Tall Boy’s work conducts inventory during this month–consisting of a lot of extra work nights and Saturdays, in addition to the 50 hours a week he already works.  But add to that coaching t-ball three nights a week for the entire month of June, helping me clean out and getting ready for a garage sale, having a sick toddler…well, it’s enough to drive anyone over the edge.

Except he never complains.  Ever.

I don’t know, if it was me, I’d be whining to anyone in earshot about how hectic things were and the fact that I was nearing a breakdown and would someone please pass me a margarita?

Anywhoo, I decided I’d do something a little special for him over the weekend…so I made his favorite breakfast muffin: lemon poppyseed.

Plus, I added a blueberry glaze, to sort of jazz things up a bit.  I like jazz, what can I say?

I baked these muffins in mini-bundt pans I found down in our junk storage room while we were on our cleaning rampage for the garage sale.  Since my kitchen has very limited storage space, I relegate many of my infrequently used baking dishes to the basement.  When I discovered my little bundt pans, I did a little happy dance and decided to put them to use the very next weekend.

Aren’t they pretty?

If you don’t have mini-bundt pans, you can certainly use regular muffin tins–which is what I absolutely intended to do until I found my forgotten treasure stuffed under boxes labeled “Tall’s Boy’s Memorabilia” and “Baseball Cards.”

These muffins were light and fluffy and silky, with just the right amount of tartness from the lemon zest.  And the glaze–holy fabulous blueberries!  I might even have caught the Tall Boy sticking his finger in the bowl when he thought I wasn’t looking.

Perfection.

Lemon Poppyseed Muffins {with Blueberry Glaze}

Lemon Poppyseed Muffins {with Blueberry Glaze}

makes 12 muffins; muffins from Annie's Eats; blueberry glaze from Joy the Baker

Ingredients

    For the Muffins:
  • 2 cups flour
  • 2 tablespoons poppy seeds
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla yogurt
  • For the Glaze:
  • 1/4 cup frozen blueberries, thawed but not drained
  • 1 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 teaspoons milk

Instructions

    For the Muffins:
  1. Preheat the oven to 350.
  2. In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one a at time, mixing well after each addition. Mix in the lemon zest and vanilla. With the mixer running at low speed, add in the dry ingredients in two additions alternating with the yogurt, beating until just incorporated.
  3. Fill muffin pans two-thirds full. Bake for 18 to 20 minutes. Let cool for 5 to 10 minutes in the pan, then transfer to a wire rack.
  4. For the Glaze:
  5. Mash the thawed berries in a medium-sized bowl to release lots of juice. Remove the blueberry skins from the juice and discard. Add the vanilla, milk, and lemon juice; then add the powdered sugar, whisking to combine.
  6. Drizzle glaze over completely cooled muffins and allow to set for 20 minutes prior to serving.
http://kitchenmeetsgirl.com/lemon-poppyseed-muffins-with-blueberry-glaze/

Have a wonderful Monday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, and Weekend Potluck!

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Coconut Banana Bread

banana bread 1

So, the day I made and photographed this bread, the Tall Boy was sick, my house kitchen was in disarray, and Doodle was following me from room to room asking if I was “done yet” so we could play Operation.

Clearly, I need the “liposuction” version of the game, because every time I made this bread, I end up eating the entire loaf.

For some reason, the Tall Boy thinks any sort of sweet bread automatically means there are nuts mixed in, even though I always leave them out.  Well, except for the one time that I added some very finely chopped pecans to my pumpkin bread, which he discovered only after he’d eaten a huge hunk.

Also, I like to add coconut to my banana bread, which he also assures me that he hates.

I won’t mention the fact that he drank a number of piña coladas on our honeymoon, or that he likes the piña colada slushies from QuickTrip in the summer.  Nope, I won’t say a word about that.

Anyway, I just plopped this loaf of bread down on my tabletop and snapped a fast picture so I could get down to the business of beating Doodle in a series of board games teaching my toddler the importance of good sportsmanship.  I realized later that the lack of a decent background makes this bread difficult to see, and so I had high hopes of baking another loaf and trying to take some better photographs.

Except that would mean eating another loaf of this all on my own, and my jeans can’t take any more, okay?  Plus, this bread is so good, so moist, so coconutty-licious that I wanted to share it with you right away.  You know, if you’re like me and are so over winter weather.  In my mind, coconut + lime = beachy thoughts, and I’m totally ready for that.

Chandra, this recipe is for you!

banana bread 3

Coconut Banana Bread

adapted from Cooking Light

Ingredients

    For the bread:
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (I usually use about 4 large bananas)
  • 1/4 cup sour cream
  • 3 tablespoons apple juice (you can substitute milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime juice
  • additional coconut, as desired

Instructions

  1. Preheat oven to 350°.
  2. Combine flour, baking soda, and salt, stirring with a whisk. Set aside.
  3. In a large bowl, beat sugar and butter at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, sour cream, apple juice/milk and vanilla; beat until blended.
  4. Add flour mixture; beat at low speed just until moist.
  5. Stir in 1/2 cup coconut, and spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
  6. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
  7. Combine powdered sugar and juice, stirring with a whisk. I like to add some additional coconut to my glaze. Drizzle over warm bread.
http://kitchenmeetsgirl.com/coconut-banana-bread/

Have a great Wednesday!

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Peach Praline Muffins

So, I know I said when I did my cake mix cookie post that I wasn’t really into baking, but that’s not entirely true. While I’m a much better cook than baker, I much prefer to eat baked goods than nearly anything else.

Well, except for ice cream. And artichoke dip. Any kind of Mexican food. Or pizza. Pretty much anything with cheese, or pasta, or–

Actually, I really just like to eat, and most of the time I’m not too particular. But I do really like baked goods, and if I ever expect to eat any of them around my house, I’ll have to be the one making them.

Because we’ve already established that my husband–the Tall Boy–doesn’t care much for sweets. Except for breakfast muffins.

And these are the bomb-diggity.

Are you ready? Get your ingredients:

In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, combine sugar, milk, oil, egg and extract.

Stir into dry ingredients until moistened.

Fold in peaches and pecans.

Fill muffin cups two-thirds full.

Combine topping ingredients and sprinkle over batter.

Bake at 400 for 15 to 18 minutes.

Peach Praline Muffins – makes one dozen – (click to print)

  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon each: cinnamon and nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 teaspoon maple extract
  • 1/2 cup chopped peaches
  • 1/2 cup chopped pecans

for the topping:

  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon cold butter

Preparation Instructions:

  1. Combine flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
  2. In a separate bowl, combine sugar, milk, oil, egg and extract. Stir into dry ingredients until moistened.
  3. Fold in peaches and pecans.
  4. Fill muffin cups two-thirds full.
  5. Combine topping ingredients and sprinkle over batter.
  6. Bake at 400 for 15 to 18 minutes. Makes one dozen.
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