Spiced peach muffins

12 Muffins

Ingredients

Quantity Ingredient
2 cups All-purpose flour
½ cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 dash (dash) ground mace
1 large Egg, slightly beaten
8 ounces Container peach yogurt
⅓ cup Milk
⅓ cup Vegetable oil
½ cup Dried peaches,finely chopped
2 tablespoons All-purpose flour
2 tablespoons Brown sugar
2 tablespoons Chopped walnuts
½ teaspoon Ground cinnamon
2 tablespoons Butter or margarine

Directions

CRUNCH TOPPING

Preheat oven to 400 degrees F.

Grease bottoms of 12 muffin cups or line pans with paper muffin cups.

In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace.

In a small bowl, mix egg, peach yogurt, milk and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and chopped dried peaches into the well. Stir until flour mixture is moistened; the batter should still maintain some lumps in it. Gently spoon batter into greased muffin pan cups, filling each ⅔ full.

Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly.

Sprinkle each muffin with approximately 2 ts. of the topping.

Bake 20-23 minutes or until golden brown. Remove muffins from the pan and serve warm.

From the recipe files of Suzy@...

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