Almond peach muffins
12 servings
Ingredients
| Quantity | 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 & |
| Chopped | ||
| ½ | cup | Almonds -- chopped |
Directions
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