Spiced peach muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 1 | dash | (dash) ground mace |
| 1 | large | Egg, slightly beaten |
| 8 | ounces | Container peach yogurt |
| ⅓ | cup | Milk |
| ⅓ | cup | Vegetable oil |
| ½ | cup | Dried peaches,finely chopped |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Chopped walnuts |
| ½ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Butter or margarine |
Directions
CRUNCH TOPPING
Preheat oven to 400 degrees F.
Grease bottoms of 12 muffin cups or line pans with paper muffin cups.
In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace.
In a small bowl, mix egg, peach yogurt, milk and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and chopped dried peaches into the well. Stir until flour mixture is moistened; the batter should still maintain some lumps in it. Gently spoon batter into greased muffin pan cups, filling each ⅔ full.
Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly.
Sprinkle each muffin with approximately 2 ts. of the topping.
Bake 20-23 minutes or until golden brown. Remove muffins from the pan and serve warm.
From the recipe files of Suzy@...