| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Muffins |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 2 |
md |
Peaches, diced — to equal |
|
|
One cup |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter — melted |
| 1 |
|
Egg TOPPING—– |
| 1/2 |
c |
Pecans — chopped |
| 1/4 |
c |
Flour |
| 2 |
tb |
Butter — melted |
| 1/2 |
c |
Brown sugar |
| 1 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Preheat oven to 400~. In a large bowl, combine the flour, sugar, baking
powder, cinnamon and salt. Mix butter, milk and egg together and pour into
the flour mixture. Fold in peaches. Spoon mixture into greased and floured
muffin pans. Combine topping ingredients and sprinkle over batter. Bake for
20 to 25 minutes.
From The Angel of the Sea Cookbook.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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