| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Vegetables, Grains |
|
Bread, Muffins, Fruit, Posted-mm, Tried |
12 |
Muffins |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ds |
(dash) ground mace |
| 1 |
lg |
Egg, slightly beaten |
| 8 |
oz |
Container peach yogurt |
| 1/3 |
c |
Milk |
| 1/3 |
c |
Vegetable oil |
| 1/2 |
c |
Dried peaches,finely chopped |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Chopped walnuts |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
CRUNCH TOPPING
Preheat oven to 400 degrees F.
Grease bottoms of 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 2 ts. of the topping.
Bake 20-23 minutes or until golden brown. Remove muffins from the pan and
serve warm.
From the recipe files of Suzy@gannett.infi.net
Posted to MM-Recipes Digest V4 #150 by Suzy <suzy@gannett.infi.net> on May
29, 1997
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