One thing about moving is that with new apartments also come new neighbours. I’m not sure if it’s us or if we just have really bad luck. But for some reason we’ve had to deal with some really unpleasant neighbours.
I’d like to think that Christoph and I are pretty nice and friendly people. But for some odd reason we always seem to have neighbours that dislike us. And they show their distaste for us by leaving their garbage in front of our apartment door or throwing their dug up weeds onto our patio when they think we’re not looking. That’s only half of it. I’m not sure what we’ve done to incur the wrath of our neighbours but it’s starting to make me think that it’s us. Or maybe it’s me.
Anyhow, it’s the end of summer now and every corner store and farmer’s market is over flowing with peaches. So, when I see fresh ripe peaches I have a tendency to buy way more than I know what to do with. This time around, I decided to use them up in a muffin recipe. Together with sour cream, corn meal, and cardamom for added spice I came up with a lightly sweetened breakfast muffin. For a minute there I had the idea of using these muffins as a peace offering to our neighbours. Unfortunately, I’m not THAT nice and I’ll just enjoy my muffins alone.
Peach Cardamom Corn Bread Muffins
Makes about 18 regular sized muffins
1 cup sour cream
1 cup milk
1/2 cup golden brown sugar to 3/4 cup for sweeter muffins
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1/4 melted salted butter
1/2 tsp salt
1 tsp ground cardamom
1/2 tsp vanilla extract
1 1/2 cup diced peaches plus more for topping
Preheat oven to 400˚F
Line a muffin tin with muffin liners, you’ll get approximately 18 muffins.
In a large bowl combine sugar, cornmeal, baking powder, salt, and cardamom. In a mixing jug or small bowl, whisk the sour cream into the milk and add the vanilla, and melted butter. With a wooden spoon, pour the wet ingredients into the dry and mix until lightly combined. Gently fold in the diced peaches. Slice up a few more peaches to get 18 wedges.
Portion the muffin mix between the muffin liners, filling up to approximately 3/4 full. Top each muffin with a peach wedge. Bake for about 20 minutes or until the muffins are golden.