Today, I offer this recipe – love it so much I decided it’s worth resurrecting the blog over. I’m going to hold court and claim that peak of stone fruit season deserves the moniker of “No Ordinary Time” ( won’t digress into source of that feeling) my honors go to Doris Kearns Goodwin.
Earl Grey Fresh Cherry and Peach Muffins – my honors to Doris for the borrow and to “But First We Brunch” for courtesy of an adaptation
7 Tbsp neutral oil
1 cup buttermilk
2 lg eggs
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups all purpose flour
1 earl grey tea bag
1 cup fresh cherries pitted, halved
1 fresh ripe peach, peeled and cut into cubes
- Preheat oven to 425F.
- In large bowl, combine buttermilk, eggs, sugar, baking powder, baking soda and salt. Whisk until sugar is dissolved.
- Whisk in oil until combined.
- Mix contents of tea bag into flour. Fold into batter just until flour almost disappears. Do not overmix.
- Gently fold in fruit. Scoop into muffin tin lined with parchment cups. Top with a half cherry and sprinkle w sugar if desired.
- Bake 15 min or until browned and toothpick inserted comes out clean. Cool in pan 5 min. Remove to cooling rack. Serve with best quality fresh creamery butter.
Enjoy!
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