Side Pannel
Spiced Peach Muffins
Spiced Peach Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Quick Breads, Fruit
Ingredients List
- 2 c All-purpose flour
- 1/2 c Granulated sugar
- 1 tb Baking powder
- 1 ts Salt
- 1/2 ts Baking soda
- 1/2 ts Ground cinnamon
- 1/2 ts Ground nutmeg
- 1 ds (dash) ground mace
- 1 lg Egg, slightly beaten
- 8 oz Container peach yogurt
- 1/3 c Milk
- 1/3 c Vegetable oil
- 1/2 c Dried peaches,finely chopped
Directions
CRUNCH TOPPING
2 tb All-purpose flour
2 tb Brown sugar
2 tb Chopped walnuts
1/2 ts Ground cinnamon
2 tb Butter or margarine
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 2/3 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.
2 tb All-purpose flour
2 tb Brown sugar
2 tb Chopped walnuts
1/2 ts Ground cinnamon
2 tb Butter or margarine
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 2/3 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.
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