When the peach season is in full swing, I try to take advantage of any opportunity to use this juicy, lucious fruit. The peaches really add a lot of flavor to this basic muffin.
FRESH PEACH MUFFINS
- 1 cup fresh peaches, peeled and diced
- 1 tsp. lemon juice
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 1/8 tsp. almond extract
- 1-1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup walnuts, chopped
- granulated sugar for topping
Preheat oven to 350 degrees F
In small bowl, combine diced peaches and lemon juice
In a medium bowl, combine oil and sugar, beat in egg, milk and almond extract. Gently stir peaches into this mixture.
In a separate medium bowl, whisk together the flour, baking powder and salt. Fold in the peach mixture gently and stir in nuts.
Grease or insert paper liners in muffin tin for 9 muffins. Divide batter between the 9 muffin cups and sprinkle tops with granulated sugar. Pour an inch of water in the unused muffin cups.
Bake for 20-25 minutes @ 350 degrees F. Remove muffins immediately from pan and place on rack to cool.
Yield: 9 delicious muffins