Using Summer Fruits Before it's too Late

I have some peaches, nectarines, plums, strawberries and blueberries in my fridge. Some of them have seen better days, so I decided to use them to make breakfast. I found a recipe for peach muffins and modified it (did you expect anything less?) to make peach strawberry muffins!

Here they are! Enjoy!

Strawberry Peach Muffins

Strawberry Peach Muffins

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

1 cup white sugar

1 cup brown sugar

2 cups peeled, pitted, and chopped peaches

1 cup sliced strawberries

1/3 cup chopped walnuts (optional)

Directions

1.  Preheat oven to 350° F.
2.  Lightly grease or line 24 muffin cups.
3.  In a large bowl, mix the flour, cinnamon, baking soda, sugars and salt. Mix in oil and eggs. Fold in the peaches and strawberries. Spoon into the prepared muffin cups.
4.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

I also added a crumb topping to some (oats, walnuts, flour, brown sugar and butter), but I didn't make enough for all of them.

These muffins are a great way to use up fruits that might be a little too ripe to eat. Try any combination of fruits and/or berries! Enjoy!