2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
1/4 butter, melted
1 large egg, slightly beaten
1 3/4 cup fresh peaches, peeled and chopped
1. Heat oven to 400 degrees.
2. Grease 12 muffin pan cups.
3. In large bowl, combine flour, sugar, baking powder, slat, cinnamon, and nutmeg.
4. In separate bowl, combine milk, butter, and egg.
5. Add milk mixture to flour mixture.
6. Stir just until moist. Batter should be lumpy.
7. Divide batter into cups, 2/3 full.
8. Bake muffins for 15 to 18 minutes or until golden and center springs back when lightly pressed.
9. Cool for five minutes before serving!
2. Grease 12 muffin pan cups.
3. In large bowl, combine flour, sugar, baking powder, slat, cinnamon, and nutmeg.
4. In separate bowl, combine milk, butter, and egg.
5. Add milk mixture to flour mixture.
6. Stir just until moist. Batter should be lumpy.
7. Divide batter into cups, 2/3 full.
8. Bake muffins for 15 to 18 minutes or until golden and center springs back when lightly pressed.
9. Cool for five minutes before serving!
The harvest provides us with such wonderful foods. These peach muffins are a hit. They have a fresh taste and feel comforting.
