Peach And Tomato Muffins

1. 1

   Preheat oven to 400u00b0; grease a large 6-cup muffin pan.

2. 2

   In a mixing bowl, mix the flour, baking powder, salt, and sugar.

3. 3

   In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.

4. 4

   Add the flour to the buttermilk mixture, stirring until nearly combined.

5. 5

   Stir in the peaches and tomatoes.

6. 6

   Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.

7. 7

   Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.

8. 8

   **Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.

9. 9

   **Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.

10. 10

    **Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.