Peaches and Cream Muffins

By Yankee Magazine

Apr 16 2007


10 muffins


1 egg
1/2 c. Milk or sour cream
1/4 c. Vegetable oil
1 1/2 c. Flour
1/2 c. Sugar
2 t. Baking powder
1/2 t. Salt
1 c. Chopped fresh or frozen peaches, thawed


In a bowl, beat egg. Add milk and oil.

Combine flour, sugar, baking powder and salt. Stir dry ingredients into the egg mixture just until moistened. Stir in peaches.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean.

Cool 5 minutes before removing from pan to a wire rack.