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My Best Recipe

Homemade Muffins Are the Equal of Restaurant Version

February 04, 1988

"Two months ago I ate at the Souplantation in Carlsbad," Doris Rauseo writes. "They served 'homemade' Peach Poppy Seed Muffins, and they were great! I asked for the recipe, but they don't give out their muffin recipes.

"I'm sure you know what it's like to have a craving for a food for which the recipe is unobtainable! So I created my own version of those delicious muffins. My family enjoys them with soup at dinner time; and if there are any leftovers, for breakfast the next morning."

PEACH-POPPY SEED MUFFINS

2 1/4 cups all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup butter or margarine

1/4 cup sugar

1 egg

1 cup milk

1 (1-pound) can peaches, well-drained and chopped

2 tablespoons poppy seeds

Sift together all-purpose and whole-wheat flours, baking powder and salt. Cream butter with sugar until light. Add egg and milk, then flour mixture. Mix just until barely moistened. Fold in peaches and poppy seeds. Fill 12 greased muffin tins 3/4 full. Bake at 400 degrees 20 to 25 minutes or until golden brown. Serve warm. Makes 12 muffins.

--DORIS RAUSEO

Los Angeles

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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