@adrianwidjy: New food market in Sydney keep a look out for future ones! #placesinsydney #australia #sydney #Foodie #FoodLover #foodmarket #sydneyfoodie

AdrianWidjy

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Region: AU

Sunday 28 November 2021 06:29:56 GMT

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AdrianWidjy :

🥰

2021-11-28 06:30:02

3

is a bell? :

@jonttyyyy @ellleeeeee @t0esoup2 @snowybasil LMAO NOT WENTWORTH 💀🤚

2021-12-16 14:56:43

3

maggie :

@nat.aliee_.c

2021-11-28 06:55:02

2

Tmcneil🇦🇺 :

@sharlzachy

2021-11-28 07:08:47

2

rhiannon :

@stella yao POTATO TORNADO

2021-11-28 07:24:18

2

hann :

@yolo_its_jojo10 @aneesaa.t OMG

2021-11-28 10:19:16

2

l564a473n :

@lauranguyenx_

2021-12-10 23:27:22

1

abi 🎧 :

@_jaz_c_

2021-11-29 08:54:39

1

Ben Fram :

@arlo.013 @meikalaishevsky @sarilaishevsky can we go?

2021-11-29 01:47:39

1

sara :

@taketheelle @cssperr

2021-11-28 23:27:20

1

C :

Loved this market!

2021-11-28 23:24:30

1

Delete :

@jesslyn

2021-11-28 20:23:14

1

Delete :

@jajamik

2021-11-28 20:22:33

1

Kate teehee :

@saffronlittle04

2021-11-28 08:48:20

1

krystal :

@leila_vdv so much food

2021-11-28 06:57:31

1

(っ◔◡◔)っ illy :

@imzfat

2021-11-28 11:29:52

0

joshi :

@jiy4r4j

2021-11-30 17:19:53

0

trustai :

@drixelle_

2021-11-28 07:47:06

0

user18653289642 :

is this code for (there's maybe only 3 stalls now but hopefully will grow over time)? 😂

2021-11-28 07:21:21

0

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🍑 Soft, fluffy and loaded with fresh juicy cinnamon peaches, Peach Cobbler Muffins 🌟 here’s how you make it! Bakery-Style Peach Cobbler Muffins 🍑 Peach Cobbler Filling Ingredients * 2 whole peaches peeled, diced fresh peaches (150 g) * 2 tablespoons light brown sugar (30 g) * 2 teaspoons unsalted butter (10 g) * ½ teaspoon ground cinnamon * 1 teaspoon vanilla extract * ¾ teaspoon cornstarch * 1 tablespoon water * 1 teaspoon lemon juice (optional) Instructions 1. Melt the butter in a skillet over medium heat. 2. Add the peaches, brown sugar, cinnamon, vanilla, and lemon juice (if using). 3. Cook for 5–8 minutes, stirring occasionally, until the peaches are softened. 4. In a small bowl, whisk together the cornstarch and water. 5. Stir the slurry into the peaches and cook for 1 minute, stirring constantly, until slightly thickened. 6. Remove from the heat and allow the filling to cool completely before folding into the batter. Crumble Topping Ingredients * 2 tablespoons unsalted butter, melted (30 g) * ⅓ cup all-purpose flour (40 g) * 2 tablespoons light brown sugar (30 g) * ½ teaspoon ground cinnamon (optional) Instructions 1. Mix all ingredients together with a fork until coarse crumbs form. 2. Refrigerate while preparing the muffin batter. Muffins Ingredients * ½ cup unsalted butter, melted (113 g) * 1 cup granulated sugar (200 g) * 2 large eggs *room temp* * 1½ teaspoons vanilla extract * ⅓ cup sour cream (80 g) *room temp* * ⅓ cup milk (80 g) *room temp* * 2 cups all-purpose flour (240 g) * 1 teaspoon baking powder * 1 teaspoon baking soda * ¼ teaspoon salt * 2–3 tablespoons cooled peach filling (or fresh diced peaches lightly tossed in flour) Instructions 1. Preheat oven to 425°F and line a 12-cup muffin pan with paper liners. 2. In a large bowl, whisk together the melted butter and sugar until combined. 3. Add the eggs one at a time, mixing well after each addition. 4. Stir in the vanilla, sour cream, and milk until smooth. 5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 6. Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix. 7. Fold in 2–3 tablespoons of the cooled peach filling (or floured fresh peaches). *save enough to top muffins* 8. Divide the batter evenly between the muffin liners, filling each nearly to the top for tall bakery-style muffins. 9. Spoon a little extra peach filling onto the tops, if desired, then generously sprinkle with the crumble topping. 10. Bake at 425°F for 5 minutes. 11. Without opening the oven, reduce the temperature to 350°F and continue baking for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. 12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Optional Vanilla Glaze Ingredients * 1 cup powdered sugar * 2 tablespoons milk * ½ teaspoon vanilla extract (or vanilla bean paste) Instructions 🍑 Whisk together until smooth, then drizzle over slightly warm or completely cooled muffins. #peaches #peachcobbler #muffins #bakingrecipe #baking

🍑 Soft, fluffy and loaded with fresh juicy cinnamon peaches, Peach Cobbler Muffins 🌟 here’s how you make it! Bakery-Style Peach Cobbler Muffins 🍑 Peach Cobbler Filling Ingredients * 2 whole peaches peeled, diced fresh peaches (150 g) * 2 tablespoons light brown sugar (30 g) * 2 teaspoons unsalted butter (10 g) * ½ teaspoon ground cinnamon * 1 teaspoon vanilla extract * ¾ teaspoon cornstarch * 1 tablespoon water * 1 teaspoon lemon juice (optional) Instructions 1. Melt the butter in a skillet over medium heat. 2. Add the peaches, brown sugar, cinnamon, vanilla, and lemon juice (if using). 3. Cook for 5–8 minutes, stirring occasionally, until the peaches are softened. 4. In a small bowl, whisk together the cornstarch and water. 5. Stir the slurry into the peaches and cook for 1 minute, stirring constantly, until slightly thickened. 6. Remove from the heat and allow the filling to cool completely before folding into the batter. Crumble Topping Ingredients * 2 tablespoons unsalted butter, melted (30 g) * ⅓ cup all-purpose flour (40 g) * 2 tablespoons light brown sugar (30 g) * ½ teaspoon ground cinnamon (optional) Instructions 1. Mix all ingredients together with a fork until coarse crumbs form. 2. Refrigerate while preparing the muffin batter. Muffins Ingredients * ½ cup unsalted butter, melted (113 g) * 1 cup granulated sugar (200 g) * 2 large eggs *room temp* * 1½ teaspoons vanilla extract * ⅓ cup sour cream (80 g) *room temp* * ⅓ cup milk (80 g) *room temp* * 2 cups all-purpose flour (240 g) * 1 teaspoon baking powder * 1 teaspoon baking soda * ¼ teaspoon salt * 2–3 tablespoons cooled peach filling (or fresh diced peaches lightly tossed in flour) Instructions 1. Preheat oven to 425°F and line a 12-cup muffin pan with paper liners. 2. In a large bowl, whisk together the melted butter and sugar until combined. 3. Add the eggs one at a time, mixing well after each addition. 4. Stir in the vanilla, sour cream, and milk until smooth. 5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 6. Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix. 7. Fold in 2–3 tablespoons of the cooled peach filling (or floured fresh peaches). *save enough to top muffins* 8. Divide the batter evenly between the muffin liners, filling each nearly to the top for tall bakery-style muffins. 9. Spoon a little extra peach filling onto the tops, if desired, then generously sprinkle with the crumble topping. 10. Bake at 425°F for 5 minutes. 11. Without opening the oven, reduce the temperature to 350°F and continue baking for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. 12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Optional Vanilla Glaze Ingredients * 1 cup powdered sugar * 2 tablespoons milk * ½ teaspoon vanilla extract (or vanilla bean paste) Instructions 🍑 Whisk together until smooth, then drizzle over slightly warm or completely cooled muffins. #peaches #peachcobbler #muffins #bakingrecipe #baking

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