I went to Aldi's a couple of days ago with a friend. Neither of us had been before. I had heard good things about the store, but I wasn't sure what to expect.
It wouldn't be a good grocery store to visit if you were looking for a specific item. They have a random assortment of odds and ends. I'm sure they always have the basics, like flour and butter. When I went, they also had things like jalapeño cheese curd, chorizo, and proscuitto.
Maybe they always carry jalapeño cheese curd. How would I know? I can tell you one thing: that place is cheap. They sold a dozen eggs for a dollar. My friend and I both bought way more than we planned or needed.
She bought a few containers of humus and two watermelons, while I bought three bags of chocolate chips. At least she bought too many healthy items.
I probably won't go there too often because it's too far away, but it is fun to explore a new grocery store. My mom , and I'm sure many others, does not like grocery shopping, but I do. I don't even mind going to the grocery store more than once a week.
It has been awhile since I baked muffins. I don't know why because muffin are the perfect make ahead breakfast. It's nice to have a few in the freezer when you run out of oatmeal too.
The original recipe came from allrecipes.com. It called for blueberries instead of peaches. I doubled the amount of fruit. I added cinnamon and vanilla. I also browned the butter.
The ingredients are 1 1/4 cups all-purpose flour, 1/2 cup cornmeal, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1 cup milk, 1/2 cup butter, 1 egg, 2 cups chopped peaches, and 1 teaspoon vanilla.
To brown the butter, I but it over medium high heat until it the color had caramelized, and it smelled nutty. The smell of caramelized butter is amazing.
I whisked together the flour, cornmeal, brown sugar, salt, baking powder, and cinnamon.
I added the chopped peaches to the flour mixture and stirred. I used canned peaches, but fresh would have been infinitely more delicious.
I added the milk, egg, and vanilla extract to the caramelized and slightly cool butter.
I added the liquid ingredients to the flour and peach mixture.
I stirred until there were no lumps of flour and everything was incorporated.
I scooped out the batter into a muffin tin lined with muffin liners. I used large muffin liners and only made ten muffin instead of 12.
I baked the muffins for 25 to 30 minutes at 375 degrees. My muffin took longer because they were larger. The recipe suggests baking the muffins for 20 minutes.
I let the muffins cool in the pan for ten minutes before removing them and letting them cool completely on a wire rack.
These muffins were fantastic. They had a warm, cinnamon flavor. They were tender, but the cornmeal added a welcome, coarser texture.
The edges were caramelized and golden. The browned butter gave the muffins a richer, nuttier flavor.
The peaches softened and became more jammy in the oven.
My one complaint is that after a few days the peaches made the muffin too soft and moist. For the best tasting muffins, make these for a crowd and eat them within a few days.
There were tasty, summery breakfast treats. I had no problem gobbling several of them.