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By Anthony Salemme, contributing chef
Makes 10 -12 muffins
Tis the season of local stone fruit and berries. This batter comes together as quickly as the oven pre-heats itself. So your kitchen doesn’t get super hot during the summer months.
Pre-heat oven to 400F
1 ½ cups flour
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
1 cup blueberries
1 cup peaches, peeled and diced
2 Tablespoons Coarse Sugar for topping
Combine butter, sugar eggs and vanilla and almond extract then add in flour, baking powder, salt sour cream and fruit. Stir until combined. Don’t over mix.
Scoop into greased muffin tins and sprinkle with sugar.
Bake for 20-25 minutes.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com