Summer Peach, Basil & Cheddar Muffins recipe
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Ingredients
- 4 fresh peaches, cut into 1/2-inch pieces 4 teaspoons finely minced fresh basil 1 tablespoon brown sugar 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block) ½ cup butter, room temperature 7 tablespoons brown sugar 2 eggs, room temperature ¼ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
Nutrition Info
- 225.3 caloriescarbohydrate: 23.4 gcholesterol: 63.8 mgfat: 12.4 gfiber: 0.4 gprotein: 5.7 gsaturatedFat: 7.2 gservingSize: -sodium: 355.3 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Summer Peach, Basil & Cheddar Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix peaches, basil, and 1 tablespoon brown sugar in a bowl, let sit until sugar dissolves, about 15 minutes.
Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined, gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.