Nothing says summer like a ripe, juicy peach and fresh fragrant basil. I love pairing fruits with cheese, and these were inspired by apple cheddar muffins my mom used to make. These savory sidekicks have just a hint of sweetness and make the perfect addition to your summer brunch table!
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.
Per Serving: 225 calories; protein 5.7g; carbohydrates 23.4g; fat 12.4g; cholesterol 63.8mg; sodium 355.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.