Peaches and Cream Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. Breakfast muffins are a must at our house, she relates. Our two girls love these not-too-sweet treats. Ingredients:
1 egg |
1/2 cup milk or sour cream |
1/4 cup vegetable oil |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup chopped fresh or frozen peaches, thawed |
Directions:
1. In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins.
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