Are peaches in season where you are? We had some big fat juicy ones at our grocery store this week from California and they were cheap cheap.
This morning I had some peaches on my counter that needed to be used up! As it turns out, my son prefers nectarines just like mommy. I just detest the fuzz. Anyway, I will be peeling some peaches for him later. I came across this muffin recipe and with a few alterations it is just fabulous! I know I haven't shared a recipe in like forever right? Hope you try them and if you do, let me know what you think!
Ingredients:
1 1/2 cups all-purpose flour
1 cup chopped pecans (I left these out)
3/4 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup peach or vanilla yogurt (I opted for peach and used 6oz. rather than 4oz.)
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches
1 1/2 cups all-purpose flour
1 cup chopped pecans (I left these out)
3/4 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup peach or vanilla yogurt (I opted for peach and used 6oz. rather than 4oz.)
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup chopped peeled fresh or well-drained canned peaches
DIRECTIONS:
In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
The first batch got gobbled up super fast, so I will post a picture when I make some more a little later! Happy baking!
Comments