We were out watching whales. Far too early in the morning, somewhere off the coast of Gloucester, scanning the horizon for spouts of air, or the flash of a tail, or a body breaching out of the water.
â€œHereâ€™s potentially looking at you kid,â€ I said hopefully, as literally nothing continued to happen.
â€œTheyâ€™re comingâ€ said Jon, ever the optimist. â€œYou might not be watching any whales right now, but think about how many whales might be covertly watching you.â€
Ingyin nodded, and made the gesture so beloved of gangsters, pointing to her own eyes with two fingers then reaching out over the ocean. â€œBring it whales.â€
And as if by magic, the whales brought it. A mother and baby swam alongside the boat, turning and playing in the waves. A fin whale played up to the cameras, flashing his tail, diving under us and popping back up again in a splash of salt water that sprayed our faces. Minke whales spouted in the distance. â€œHumpback whale, 10 oâ€™clock!â€
It was utterly wonderful, totally worth the early start and the missed breakfast.
â€œWeâ€™re having a lie in tomorrow,â€ Jon put his foot down. I was up for a repeat whale watch. But breakfast on holiday, that unhurried sunny brand of relaxation when the day stretches in front of you filled with possibilities, is always a treat, and this particular holiday breakfast – warm muffins and coffee and a rocking chair on a porch â€“ especially so.
The farm stand on the way back to New York was groaning with peaches, and these muffins seemed like the perfect way to recreate a sunny holiday memory in the bustle of the city. No porch, no rocking chair no problem â€“ they make a delicious breakfast in bed.
Peach sour cream muffins1 cup chopped peaches (I used 4 donut peaches, and I generally leave the peel on) 1 Â¼ cup flour Â¾ cup sugar (I use half white and half light brown sugar) 1 tsp baking powder Â½ tsp baking soda Â½ tsp cinnamon 1 tsp good vanilla extract Â¼ tsp salt Â½ cup vegetable oil Â½ cup sour cream (or yogurt) 2 eggs Â
- Preheat the oven to 350f
- Measure the flour, sugar, baking powder, baking soda, cinnamon and salt into a bowl
- Measure the vegetable oil, sour cream and eggs into a jug and whisk to combine
- Add the peaches to the flour bowl and mix to coat, then pour the egg mixture over and stir to combine
- Spoon into muffin cases (or a loaf tin) and bake for 35 minutes (or 45 – 50 mins for a loaf cake) covering with foil if the muffins start to brown
If You Can Make That You Can Make This
- Switch up the peaches for bananas, nectarines, plums, apples, or pears
- Add a couple of handfuls of raspberries to the batter
- Make a crumb topping by mixing together equal parts flour, sugar and butter and a pinch of cinnamon until the mixture forms sandy clumps, and top the cake / muffins before baking
- Try this chocolate banana loaf cake
- This spiced apple cake
- Or this lime glazed coconutÂ pineappleÂ cake