Ingredients Jump to Instructions ↓

  1. 2 c All-purpose flour

  2. 1/2 c Granulated sugar

  3. 1 tb Baking powder

  4. 1 ts Salt

  5. 1/2 ts Baking soda

  6. 1/2 ts Ground nutmeg

  7. 1 ds (dash) ground mace

  8. 1 lg Egg, slightly beaten

  9. 8 oz Container peach yogurt

  10. 1/3 c Milk

  11. 1/3 c Vegetable oil

  12. 1/2 c Dried peaches,finely chopped

  13. --CRUNCH TOPPING-- 2 tb All-purpose flour

  14. 2 tb Brown sugar

  15. 2 tb Chopped walnuts

  16. 1/2 ts Ground cinnamon

  17. 2 tb Butter or margarine

  18. 400 degrees F. Grease bottoms of

  19. 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 2/3 full. Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly. Sprinkle each muffin with approximately

  20. 2 ts. of the topping. Bake

  21. 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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