I never really had a nickname growing up. I don’t know why. I guess my own name was odd enough for the times. I tried calling myself Steve (my middle name) for a while but it never stuck. In the mirror I just didn’t look like a Steve, I didn’t feel like a Steve… and I ended up giggling uncontrollably when people eventually began calling me Steve. I abandoned the whole idea after a time and just stuck to my christian name – Toby, it was memorable enough.
My mom’s family is rife with those quirky little terms of endearment that only children can understand… my aunts were Bootsy, Mott and Mutt. There were a heap of JW’s & JV, JR’s and Jr, and an uncle they called Taa…. Gotta love the South.
I have a wonderful friend.
Actually, I have several, but this one is special.
She calls her son Peach… and always has. And it’s not in the Southern ” Be a peach and get me a coca cola” sense.. just peach…
… like the fruit.
I smile whenever she says it.
Jane woke from her nap the other day with five words on her lips, “I want to make muffins.”
The fact that it was at the end of the grocery week, and I didn’t have the heart to tell her I wasn’t sure what we could make them with – I started poking around in a couple of Muffin cookbooks.
I came across William Sonoma’s Cinnamon Buttermilk Muffin in one of their shiny, well photographed, and overpriced books. So.. a few adjustments, a couple of eliminations, and adding in some diced roasted peaches, We have…
Makes 1 Dozen
2 Cups Roasted Peaches – Diced
7 Tablespoons Butter (or Land o Lakes Margarine – it’s lactose free and made with buttermilk, plus it’s an even swap for butter)
2/3 Cup Sugar
1 Large Egg
1 1/2 Cups (plus 2 Tablespoons) Self Rising Flour
1/4 Teaspoon Nutmeg
1/2 Cup Buttermilk
1/2 Teaspoon Vanilla Extract
Cream the butter and sugar
Add the egg and beat until smooth and lemony
Add in the flour and buttermilk – alternating 1/2 each at a time
Fold in the roasted peaches, vanilla and nutmeg
Preheat the oven to 350
Place liners in each of the tins and fill 2/3 full of batter
Bang on the counter a couple of times
Bake at 350 for 25 to 30 minutes – or until a tester comes out clean
Cool on a rack completely before serving
Remember earlier when I told you to save the pits from roasting peaches?
We’ll use them to make some peach pit preserves.Pit preserves are slightly bitter ( in the way that marmalade is slightly bitter), slightly more earthy from the actual pit being used, and will set up perfectly fine on their own without any added pectin.
Peach Pit Preserves
Males 1 Pint
Pits and attached flesh from 8 Peaches
2 Whole Peaches
1/2 Cup Sugar
1/4 Teaspoon Salt
2 Cups Water
Cut the flesh from the whole peaches and add it and all the retained peach pits to a medium sauce pan with the water, salt and sugar
Bring to a boil, reduce to low and simmer for 2 hours
Remove from the heat and open each pit – removing the pit kernel
Scrape any remaining peach pulp from the pits and discard the pit
Place the kernels and recovered pulp back to the pot and puree with the stick blender
Return to the heat and simmer another 15 minutes
Pass the preserves through a strainer to remove any bits of pit and unpureed kernel meat
Pour up into storage containers and allow to cool completely
The preserves will keep in the fridge for about 2 weeks – or in the freezer for up to 6 months.
|Dress up your muffins by heating up some
of the preserves and pouring over the top before serving!
I’d be remiss if I didn’t at least show you the overnight slow cooker oatmeal made with fresh Flavor Rich peaches and some local blueberries I came across the other day.
You can get the recipe here OVERNIGHT SENSATION on the guest post from my sister.
Just sub out the dried fruit with a cup of sliced fresh peaches, a cup of blueberries, and 1/2 teaspoon of cinnamon. Don’t worry about the sugar, the fresh fruit adds in just the right amount.
|Really, it puts any of that oatmeal stuff you get at fast fooderies to shame.
You’ll never buy it out at a drive thru again.