Spiced Peach Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1/2 cup: Granulated sugar,
1 tbsp: Baking powder,
1 tsp: Salt,
1/2 tsp: Baking soda,
1/2 tsp: Ground cinnamon,
1/2 tsp: Ground nutmeg,
1 dash: , (dash) ground mace
1 large: Egg, slightly beaten
8 ounce: Container peach yogurt,
1/3 cup: Milk,
1/3 cup: Vegetable oil,
1/2 cup: Dried peaches, finely chopped
CRUNCH TOPPING
2 tbsp: All-purpose flour,
2 tbsp: Brown sugar,
2 tbsp: Chopped walnuts,
1/2 tsp: Ground cinnamon,
2 tbsp: Butter or margarine,
Directions:
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.
From the recipe files of Suzy@gannett.infi.net
Source from luhu.jp
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.
From the recipe files of Suzy@gannett.infi.net
Source from luhu.jp