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| 1/4 | cup packed brown sugar |
| 1/4 | cup chopped pecans |
| 1 | tablespoon firm butter or margarine |
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| 1/2 | cup packed brown sugar |
| 1/2 | cup milk |
| 1/3 | cup vegetable oil |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 2/3 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1 | cup chopped fresh peach |
| 1/2 | cup coarsely chopped pecans |
| 1. | Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In small bowl, mix 1/4 cup brown sugar and 1/4 cup pecans. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside. |
| 2. | In large bowl, beat 1/2 cup brown sugar, the milk, oil, vanilla and egg until well blended. Stir in flour, baking powder and salt just until ingredients are moistened. Fold in peaches and 1/2 cup pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with topping. |
| 3. | Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. |
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| To remove peach skin quickly, plunge whole peaches into boiling water for about 30 seconds, then plunge immediately into cold water. The skins will slip right off! |
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| Fresh peaches out of season? Thawed and drained frozen peaches or well-drained canned peaches work just as well as fresh. |
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| Walnuts or almonds would also complement the peach flavor in these muffins. |
Nutrition Information:
245 ( 115 ); 13 g ( 2 g); 20 mg; 150 mg; 30 g ( 1 g); 3 g 2 %; 0%; 8 %; 8 % 1 ; 1 ; 2 1/2