Peach Muffins

Sunday mornings are muffin mornings for us. I clipped this recipe out of a newspaper when we were first married and on mornings when I don't have any fresh or frozen fruit out and don't feel like waiting for my bran to soak, this is a perfect quick choice.

 

Peach Muffins

2 c. flour
2/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 small eggs (or 1 large)
2/3 c. milk
1/3 c. canola oil
3/4 tsp. vanilla extract
1/2 tsp. almond extract
1 -398ml can peaches, patted dry and chopped

Combine dry ingredients, set aside. Lightly beat eggs, add milk, oil and extracts. Add to flour mixture until just blended. Fold in peaches. Spoon into lined or lightly greased muffin tins. Optional: top with streusel. Bake at 400 for 18 minutes. Store leftovers in fridge.

Optional Streusel:
1/3 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
2 Tbsp. oil
Combine in a small bowl.

The original recipe was larger and called for fresh or frozen peaches, but living were we do, canned works for me so I adapted the recipe. So if you live were peaches are readily available, feel free to substitute them.