Recipe Station

Just think of the smile on you and your family’s faces when they sink their teeth into this scrumptious muffin topped with fresh peach jam! Breakfast and break-time just got very exciting!

Peach Cobbler Muffins

• 2 – cups all purpose flour
• 1 – tablespoon baking powder
• 1 – teaspoon salt
• 3/4 – cup sugar, separated
• 2 – eggs, slightly beaten
• 1 – cup buttermilk
• 6 – tablespoons butter, melted
• 1½ – cups peeled, chopped, fresh peaches (can also use canned)
• 1 – teaspoon vanilla extract
• Topping:
• 1/2 – cup all-purpose flour
• 1/2 – cup sugar
• 4 – tablespoons cold butter

1. Preheat the oven to 400°F Grease muffin pans with non-stick spray or use muffin liners and set aside. Medium bowl: Add chopped peaches, 1/2 cup sugar. Mix and let peaches sit while batter is prepared.
2.  Stir flour, baking powder, and salt until completely mixed. Place the sugar, eggs, buttermilk, butter, and vanilla in a large bowl and mix well. Combined dry ingredients and mix by hand just until the batter is blended; should not be completely smooth. Fold in the peaches.
3. Spoon batter into prepared muffin pans, filling each cup about two-thirds full. Mix topping ingredients together your fingers. Add about one tablespoon on top of each muffin.

No Cook Fresh Peach Freezer Jam (small batch)

• 3 cups crushed or finely chopped fresh peaches
• 1 1/3 – cups regular sugar
• 2 – tablespoon bottled lemon juice
• 2 – 0.6 oz packets instant pectin (for no cook freezer jam)
• 3 – 4 Ball 8 oz freezer jars or plastic containers

1. Stir peaches, sugar and lemon juice in a medium to large bowl, let stand 10 minutes. Add in pectin gradually to prevent clumping, stir 3 minutes. Ladle jam into clean jelly jars or plastic freezer containers and let stand 30 minutes. Store in the freezer for up to 6 months, or in the refrigerator for 1 week.
2. For the muffins this recipe yields about twelve (12) and they bake for 18-20 minutes. We recommended you wait about ten minutes after baking so they’ll cool but we all know we can’t wait. The warmer the better – just add butter!

Take your jam out of the freezer about a half hour before using it and remember that it’s good on toast, bagels, Greek Yogurt and even cottage cheese!

Article Source: Mommy's Kitchen.