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Colonial Peach Muffins




Source of Recipe


Internet


List of Ingredients




3 ounces all-purpose flour
1 ounce whole wheat pastry flour
2 ounces turbinado sugar
1/2 Tablespoon baking powder
3/4 chopped fresh peaches, diced into 1/4-inch pieces
1 ounce butter
1 egg
1/2 cup milk
1/2 teaspoon almond essence
a mix of ground cinnamon and turbinado sugar for topping


Recipe



Thoroughly mix the dry ingredients together in a large bowl. Fold in the peaches. Heat the butter 1-1/2 minutes in the microwave in a covered 1-cup glass measuring jug. Add the egg and beat well. Add the milk and the almond. The total liquid should come to the 7-ounce mark on the measuring jug.

Fold the wet ingredients into the flour mixture, only stirring just enough to moisten the flour. Spray the inside of a 6-muffin pan with non-stick spray. Add the muffin mix to fill each cup just below the top. Top with a cinnamon sugar mix.

Bake at 400 degrees for 15 minutes or until nicely browned and just firm to the touch.

Note: These muffins are wonderful served warm from the oven. However, if there are any left over, they do stay moist and fresh under a plastic dome for 24 hours or so.