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Fresh Peach Muffins With A Pecan Crumb Topping
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Cup Finely−chopped fresh or frozen peaches
−1/2 Cup Sugar
/2 Cup Butter − (1 stick); at room temperature
Eggs
−1/2 Cup Milk
Cup Flour
Teaspoon Baking powder
Teaspoon Salt
/4 Cup Brown sugar
/4 Cup Ground pecans
/4 Teaspoon Ground cinnamon
Tablespoon Cold butter
/2 Fat; 1 Other Carbohydrates
Preheat the oven to 400 degrees. Lightly Grease 24 (2 3/4−inch by 1
/8−inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of
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the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an
electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup
of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one
at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine
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1/2 cups of the flour, baking powdered, and salt. Remove the bowl from the
mixer and alternately fold in the milk and flour mixture, being careful not
to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each
prepared muffin cup. In a small bowl, combine the remaining flour, brown
sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix
until the mixture resembles a coarse crumb−like mixture. Sprinkle 1
tablespoon of the crumb mixture over each muffin cup. Place in the oven and
bake for about 15 to 20 minutes or until golden brown. Serve warm with
butter. This recipe yields 2 dozen muffins.
Fresh Peach Muffins With A Pecan Crumb Topping
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