Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| 1 cup | Sugar |
| ¾ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 2 eaches | Eggs |
| ½ cup | Vegetable oil |
| ½ teaspoon | Vanilla extract |
| ⅛ teaspoon | Almond extract |
| 1¼ cup | Fresh peaches -- peeled & |
| \N \N | Chopped |
| ½ cup | Almonds -- chopped |
In a large bowl, combine flour, sugar, salt and baking soda. In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 deg. for 20-25 min. or until muffins test done. Cool in pan for 10 min. before removing to a wire rack. Yield: about 12 standard size muffins.
Editor's Note: A 16 oz. can of peaches, drained and chopped can be substituted for the fresh peaches.
Recipe By : Country Woman