Clementine and Peach Muffins

I love those tiny little orange balls of perfection. I usually grab 3 at a time when I sit down to eat them because definitely one is not enough so it was only natural that I would want to make muffins using them right?
This recipe was good but it needed some modifying so I made them again with much better results. The first try was dry. Really, really dry. The second try was just right!

Clementine and Peach Muffin Recipe (Adapted from About.com)

Ingredients:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter, melted
• 1 cup peach flavored yogurt
• 1 egg
• 1 tablespoon clementine zest
  2 tablespoon clementine juice (or orange juice)
• 1 1/2 teaspoons vanilla extract
• 5 clementines, peeled and chopped
• Raw sugar for sprinkling

Preparation:

Preheat the oven to 350F.
Combine the flour, sugar, baking powder, salt, and baking soda. Whisk together the butter, yogurt, egg, zest, juice and vanilla. Stir the wet ingredients into the dry ingredients just until the flour mixture is moistened. Fold the chopped clementines into the batter.
Divide the batter between 12 paper-lined muffin cups, sprinkle with raw sugar, and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire cooling rack.

End of Season Peach Frozen Yogurt

I love peaches and am always a little sad when peach season comes to an end.  Really to me that and the kids going back to school are the true signs of summer ending. 

So when I saw a picture of peach frozen yogurt on Tastespotting the other day I just had to make it.  As luck would have it I had 1-1/2 pounds of peaches on hand.  Perfect for the recipe!!!

Peach Frozen Yogurt (adapted from Tales From a Kitchen Misfit)

Ingredients:

• 1-1/2 lbs ripe peaches
• 1/2 cup water
• 2  cups plain whole milk yogurt
• a few drops of freshly squeezed lemon juice
• 1/2 cup of sugar

Directions: 

Peel peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from heat, stir in the sugar, then chill in the refrigerator.

When the peach mixture is cool, puree in a food processor with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.

Freeze in ice cream maker according to manufacture’s instruction. Eat immediately or chill for a few hours if you want it to be harder.