Breads & Breakfasts

Kathleen's Fantastic Peach Muffins Laurie & Steve
Elaine & Craig


This recipe is for jumbo muffins. Use half the recipe for regular size muffin tins, and decrease the baking time.

4 & 1/2 cups flour
1 teaspoon salt
4 & 1/2 teaspoons baking powder
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 eggs
3/4 cup corn oil
1 & 1/4 cups milk
3 fresh peaches, pitted, cut into 1/2-inch cubes, skin left on

Preheat oven to 400 degrees. Grease large-size muffin pans.
Combine flour, salt, baking powder, white and brown sugar, nutmeg and cinnamon.
Mix thoroughly in a medium size bowl. In another bowl, mix eggs, oil, milk and vanilla.
Add the wet ingredients to the dry, mixing gently with spoon only until just combined. Do not over-beat. Add peaches. Mix until peaches are evenly distributed.
Fill muffin tins almost full, to make 10 muffins. Fill unused cups of muffin pan with water to promote even heating and to prevent scorching of pan.

Place muffins in preheated oven and bake 25 to 30 minutes, until a toothpick inserted in the center of a muffin comes out clean. The tops should be lightly brown. Run a butter knife around the outside edge of each muffin while they are still warm. Lift out and serve warm with butter.

Makes 10 large muffins



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