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Prep 10min
Total30min
Servings12
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Ingredients
Topping
1/4
cup packed brown sugar
1/4
cup chopped pecans
1
tablespoon firm butter or margarine
Muffins
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
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Steps
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!
Fresh peaches out of season? Thawed and drained frozen peaches or well-drained canned peaches work just as well as fresh.
Walnuts or almonds would also complement the peach flavor in these muffins.
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Nutrition Facts
Serving Size:1 Muffin
Calories
245
Calories from Fat
115
Total Fat
13 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
150 mg
Potassium
150 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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