Lavender-Peach Pick-Me-Up Muffins

Lavender-Peach Pick-Me-Up Muffins

Well I've been a little slow in getting going- but here I am!  My very first food blog post... my Bubbe would be so proud!  I was trying to decide what delish dish to start my postings off right with, and decided on these perfect peach-lavender muffins I whipped up the other day.  

I woke up in a funk and before I sat down at my desk for a long day of work (I work from home- a blessing and a curse!) I decided to treat myself to something yummy.  I had this jar of lavender peach jam that my sister had made that was too runny for toast, but PERFECT for muffin-making.  So I went to my tried and true, everything always turns out just how I want it 100% of the time, favorite cookbook- The Fosters Market Cookbook by Sarah Foster & Sarah Belk King- for a general muffin recipe and then doctored it up a bit to make it full of lavender peach goodness.

They were freaking AMAZING, if I do say so myself ;)  They were so good in fact that I marched a few over to my new neighbor whom I had only ever spoken to in passing *maybe* twice.  Hey people, nothing spreads neighborly love like freshly baked muffins right?  And that sweetie brought my plate back a few days later with some freshly baked amaretti cookies!  Baking karma- it's real.

So the recipe is as follows- but because I used my sisters peach-lavender jam, you'll have to substitute with your own fave jam/fruit/flavored syrup of choice.

Lavender-Peach pick-Me-Up Muffins:

3 cups all-purpose flour

1 cup sugar

2 t baking powder

1/2 t salt

8 T unsalted butter (1 stick), melted

3 large eggs

3/4 cup milk

3/4 cup Karen's Lavender-Peach Jam

1. Preheat oven to 375 degrees F

2. Grease (or line with muffin cups, I like the crispness of the greased bare tin) a 12 cup muffin tin.

3. Sift together all dry ingredients (flour, baking soda, salt, sugar) in a large bowl.

4. Whisk together the melted butter, eggs, milk, and jam until well combined.

5. add the wet ingredients to the dry and mix just until moist and blended- do not over-mix or you'll have a heavy muffin!

6.  Scoop into prepared muffin tin with a 1/3 cup scoop or measuring cup.  The mixture will come to the top of the tin- don't worry, thats how it gets such a nice rounded top!

7. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in center comes out clean.

8. Remove from oven and let cool 5 minutes before transferring to cooling rack and cooling completely (or till cool enough to not burn your tongue!)

9. Slather with butter and jam and prepare to be uplifted!