I got pretty crafty the other day.
I mixed a few tasks into one. Every busy mom appreciates multi-tasking.
I needed to make something else for our breakfast for dinner night. I had the hashbrown casserole and the pancakes, however I knew I needed to make something else. I also knew I wanted to make some muffins to put into the freezer for future snacks and breakfasts. That is how I combined two activities into one. Probably wouldn’t be considered for an award for ingenious thinking, but it made me happy. And it made my life simpler. 🙂
I was going to make my Blueberry Muffin recipe, as that is my stand by. Everyone likes it, plus it is easy. Sometimes I get tired of making the same thing and I do enjoy trying new recipes. I thought I would enjoy swapping out the blueberries for something else. As I was thinking about it, I was staring at nothing particular. Then I saw it. What did my eyes catch? The peach butter still on the counter. Hmmm….
I replaced the blueberries for a cup of peach butter. If you don’t have peach butter, just use a cup of chopped peaches in its place. I also added a cinnamon crumb topping. Being that I usually just dump ingredients in a bowl, I took careful note of how much of the crumb topping ingredients I added so I could tell you. I did that just for you. 😉
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1 egg
- 1/2 c applesauce
- 1/2 milk (or water)
- 1 tsp vanilla
- 1 cup peach butter or 1 cup peeled and chopped peaches
- 1/2 brown sugar
- 1 T flour
- 1 tsp cinnamon
- 2 T butter
Preheat oven to 375*. Grease (1) 12 cup muffin pan. Combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, mix eggs, applesauce, milk and vanilla. Stir into dry ingredients, only until moistened. Fold in peaches. Pour into pan. Set aside.
In a separate bowl, mix brown sugar, flour, cinnamon together. Cut in butter (I use my hands). Sprinkle topping on muffin batter evenly. Bake for 20 minutes or until knife comes out clean.