Every farmer’s market is filled with them. And my favorite Graul’s Market has mountains of them! PEACHES everywhere!! We’ve had a number of peach recipes on Galley Pirates throughout the years…classic Pirates Peach Cobbler, my favorite Waffles with Peaches and Cream, and even my very missed co-pirate’s Grilled PBJ! Yes, that would be Grilled Peach Bourbon Julep! Try ordering that at your local bar!
Perfectly ripe local peaches every day at Graul’s. Dig a little deeper and you will find peaches that will ripen tomorrow. It’s peach heaven!
Leave it to Galley Pirates to add rum to a recipe. You can get away without the rum, but be sure to use almond extract. You’ll get the comment “Wow. What’s in those?”
Rummy Peachy Almond Muffins
1 2/3 cups flour
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 cup sugar
1⁄2 cup light brown sugar
1⁄4 teaspoon cinnamon
2 eggs, well beaten
1⁄2 cup oil
1 1/2 teaspoon almond extract
2 teaspoons dark rum
1⁄4 cup chopped blanched slivered almonds (optional)
1 1⁄4 cups chopped peaches
Preheat your galley oven to 350º or hotter. Spray your muffin tins with Pam for cooking. Or is you’re short of that, spray with regular spray and dust with flour. Or, better yet, use muffin paper cups.
In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Add the eggs, oil, rum and almond extract and stir just until dry mixture is moistened. The batter will be thick.
Stir in almonds, if using them. Then fold in the chopped peaches.
Spoon about 1/3 cup of batter into the muffin tins.
Bake 20-30 minutes or until toothpick tests done. Let cool for 10 minutes before lifting them out of the tins.
Rummy Peachy Almond Muffins
Ingredients
- 1⅔ cups Flour
- ¾ tsp Salt
- ½ tsp Baking soda
- ½ cup Sugar
- ½ cup Brown sugar
- ½ tsp Cinnamon
- 2 Eggs, beaten
- ½ cup Oil
- 1½ tsp Almond extract
- 2+ tsp Dark rum
- ¼ cup chopped blanched slivered almonds (optional)
- 1¼ cup chopped peaches
Instructions
- Preheat your galley oven to 350º or hotter. Spray your muffin tins with Pam for cooking. Or is you're short of that, spray with regular spray and dust with flour. Or, better yet, use muffin paper cups.
- In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Add the eggs, oil, rum and almond extract and stir just until dry mixture is moistened. The batter will be thick.
- Stir in almonds, if using them. Then fold in the chopped peaches.
- Spoon about 1/3 cup of batter into the muffin tins.
- Bake 20-30 minutes or until toothpick tests done. Let cool for 10 minutes before lifting them out of the tins.
Notes
