Peach Muffins

I prefer these for breakfast, but they make a good pick me up snack
anytime of day. They also make a great addition to a meal.

Start with a sweet Peach Reserve

1-1/2 Cup Fresh Diced Peaches
1/4 Cup granulated Sugar

Place diced peaches in a small mixing bowl and pour the sugar
over them. Stir the peaches until completely coated with sugar.
Cover and refrigerate for a couple of hours, or overnight.

2 Cups All Purpose Flour
1 Tbs. Baking Powder
1/3 Cup Sugar
1 Cup Milk
1 Egg
2 Tbs. Butter or Margarine Melted
1 Pinch Ground Nutmeg
1 Pinch Ground Cinnamon
Peach Reserve

In a large bowl, stir together flour, sugar, nutmeg, cinnamon,
and baking soda. In a medium Bowl beat egg with milk and melted
butter. Add the egg mixture to the flour mixture and stir only until
flour is moistened. Fold in the peach reserve.

Fill greased muffin pan 1/3 full and bake in preheated oven @ 400 degrees for 20 to 25 minutes. Makes 12 regular size muffins or 6 Texas sized muffins.

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