Peach Muffins - Recipe

You know the first time I heard of peach muffins was this year and I thought to myself ewww. I dunno why but I guess it was the fact that it was peaches in a muffin. Peach cobbler – alright! Peach ice cream – you beacha but muffins?!

Well, last night I needed to do something with all of the peaches we have in this house before they go bad. I sifted through six cookbooks last night, reading off recipes to dh and when I said, “Peach Muffins” he said, “sounds good.”

So, peach muffins it was.

You know, these are really good, I mean really good.

When you first bite into a muffin you first taste the peach and then the almond comes in behind to round out the flavor.

Oh so good!

I changed the amount of sugar from what was stated in the original recipe. They were not sweet at all, which I really like. I have a star next to the sugar amount if you would rather use all sugar and not Splendid in your recipe.

Give these a try; I think you are going to really enjoy them!

* Exported from MasterCook *

Peach Muffins

Recipe By :
Serving Size : 10
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar*
1/4 cup Splenda
2 eggs -- beaten
1/2 cup canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup almonds- dry roasted -- chopped
1 1/4 cups peaches -- coarsely chopped

  1. In a mixing bowl combine dry ingredients; make a well in center of mix.
  2. Add eggs and oil, stirring only until fry mix is moistened.
  3. Stir in remaining ingredients.
  4. Spoon 1/3 cup batter into greased muffind tins; bake at 350 for 20-25 mintues, or until muffins test done.

"The Recipe Hall of Fame Cookbook"
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Per Serving (excluding unknown items): 248 Calories; 14g Fat (49.8% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: Variations: For Peach Bread, spoon batter into a greased and floured 5x9 inch loaf pan; bake at 350 for 1 hour, or until bread tests done.

* The original recipe calls for 1 cup of sugar. I switched out a protion of the sugar with Splenda.
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