Generally, I prefer pastries and baked goods the day they’re made, but decided to bake these muffins the night before, so we could wake up to a homemade breakfast. They held up perfectly, wrapped in parchment paper. All I had to do was get coffee brewing the next morning. This will no doubt be a go-to breakfast for us once school starts up again in a couple of weeks.
Peach Allspice Muffins
1 1/2 cups (225 grams) All-Purpose Baking Mix (page 20 in Homemade with Love)
1/3 cup (66 grams) granulated natural cane sugar
1/2 teaspoon (2 grams) allspice
1/2 cup (125 ml) buttermilk
4 tablespoons (56 grams) butter, melted
1 large egg
1/2 teaspoon vanilla extract, optional
1 very ripe peach, diced
Preheat the oven to 400F (200C).
Grease the bottom and sides of an 8-cup muffin tin.
In a medium bowl, add the baking mix, sugar and allspice; whisk well to combine.
In a small bowl or measuring cup, add the buttermilk, melted butter, egg and vanilla. Beat with a fork until well-blended. Pour over the dry ingedients. Stir with the fork until just combined, and there are no visible traces of flour. Gently stir in the peaches.
Divide the batter evenly into the prepared muffin tin. Bake 17 to 19 minutes, until the tops are golden and the center springs back when touched. Remove from the oven, and place the pan on a wire rack. Let cool for at least 15 minutes before serving.