James Beard said that in each fresh peach's life, there are just 15 minutes when it is perfectly ripe. That's why we use canned peaches in this recipe.
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1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp. vanilla
1/4 cup vegetable oil
1 28-oz can peaches, diced
2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1/4 tsp. baking soda
1/4 tsp. salt.
Preheat oven to 400°. Spray 12 medium (2-1/2") muffin cups with Pam.In a medium-size bowl, combine egg, sour cream, milk, vanilla and oil. Stir in the peaches. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the peach mixture and stir until just moistened. Fill muffin cups. Sprinkle with topping. Bake 20 - 25 minutes.
TOPPING
(Makes a lot. Keep refrigerated for future batches of muffins. It's good on just about any kind of muffin.)
1 cup flour
1 cup sugar
1 tsp. ground cinnamon
8 Tbs. Butter
Blend with pastry blender to coarse consistency.
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