peach muffins and an inn

We took our 4 year old grandson to one of our favorite places in Missouri.  I’ve talked about this place before and probably will many times in the future…Bradford Inn.  We consider this our home away from home.  It’s the quaintest bed and breakfast high above the lights of Branson.  Bob makes the most amazing breakfast.  One thing we always look for is their Peach-Almond Muffins.  You have to get up early though…or they will all be gone.  These are simply delicious!  Our grandson hasn’t acquired a taste for them YET!

Peach-Almond Muffin
for the topping
1/2 cup sugar
2 teaspoons ground cinnamon
for the batter
2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup sliced almonds
3/4 – 1 cup peaches (use only fresh or frozen)
3/4 cup oil
3 eggs
1/2 teaspoon almond extract
1 tablespoon vanilla extract
     Preheat oven to 340 degrees.  Spray standard muffin tins with Pam (works best). 
     In a medium bowl stir and toss together the flour, sugar, baking soda and salt.  Take your almonds and crunch them in your hand and add them to the dry ingredients.
     Next, dice your peaches into small pieces.  Stir these into your dry ingredients.  Then make a well in the side of the bowl.  Put the eggs, oil, vanilla and almond extract in the well.  Stir mixture by itself until blended.  Then stir it into the combined dry ingredients in the bowl just until blended.
     Spoon into the prepared muffin tins, filling each cup a little over 1/2 full. (If you fill the muffin tins too full, the fruit is so heavy it will make the muffins fall in the center).
     Sprinkle each muffin with about 1 teaspoon of topping.  Bake until a toothpick inserted in the center of muffins comes out clean, about 15-20 minutes.  Cool in the tin for a moment, then remove to a wire rack.
     Makes about 18-24 standard muffins.

Blogger notes: 
*Make sure you use fresh or frozen peaches in this recipe.  Canned peaches do not work well.  If you use frozen…make sure you thaw first and drain any extra liquid.
*Muffins freeze well!
*Muffin tins just don’t work as well with this recipe.  Best to bake in tins without liners.
*I sprinkle almonds on top of muffins before baking. 

Source:  Bradford Inn – 3590 State Highway 265 – Branson, Missouri 65616

Comments

  1. So glad you posted this! I have lost my copy. I used to work there when I was at College of the Ozarks. Such a wonderful family!!