Innkeepers from all over Missouri have shared their signature dishes in this collection. You'll find everything from elegant fruit courses to succulent breakfast entrees and even a few appetizers. Dinner and dessert recipes included will please even the most discriminating of guests and family members.
Fifth Street Peaches and Cream Muffins is a recipe which has been a carefully guarded secret long enough. Many of our guests will be surprised and certainly delighted to finally see our signature muffin recipe in print. We are happy to share it with you, and we hope that you will visit Reagan s Queen Anne soon and try some of our other delectable fare. - Reagan's Queen Anne Bed and Breakfast
Makes 6 large muffins Baking Time: 30
2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, slightly beaten
1/2 cup unsalted butter, melted-do not use margarine
1 teaspoon vanilla extract
1 cup chopped peaches, frozen preferred
nonstick cooking spray
Cream filling:
1/3 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla extract
3 small mixing bowls
2 medium mixing bowls
1 large (6 cup) muffin tin
Preparation of cream filling: Mix sour cream, sugar and vanilla until smooth. Refrigerate.
Combine dry ingredients in medium mixing bowl and set aside.
Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.
In a small bowl, beat eggs slightly and add vanilla; set aside.
After butter has cooled, add egg mixture and combine. Set aside.
Chop frozen peaches into 1/2 inch cubes and return to freezer.
Preheat oven to 350 degrees F. Prepare creme filling as listed above.
Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.
Spray large muffin tins with nonstick cooking spray and fill each cup 1/3 full. Make a small indentation in the .center of the batter m each cup and spoon 1 teaspoon of creme filling into each indentation. Top each cup with remaining batter until 2/3 full.
Bake for 25-30 minutes or until top is golden brown. An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin. Best served hot; there is no need to serve with butter.
