Peaches and Cream Muffins

I think peach season is probably over in most areas by now, although you can still get them at the grocery store.  We had a basket of peaches that had a few left in the fridge almost past their prime.  When you have over ripe fruit make muffins!

I was pressed for time since the peaches were spoiling fast and it was a week night.  I found a recipe that was short and seemed fairly quick to whip up.

This recipe is adapted from a Taste of Home recipe, I had to change it a little because the batter seemed really dry.  These turned out really good.  I got 12 regular-smallish sized muffins out of the recipe.

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In a small bowl mix:

1 egg;  1/2 cup sour cream; 1/4 cup milk; and 1/4 vegetable oil

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In another, larger, bowl mix:

1 &1/2 cups all purpose flour; 1/2 cup sugar; 2tsp baking powder; 1/2 tsp salt

Stir wet ingredients into the dry ingredients just until moistened and then stir in 1 cup of chopped peaches.

Place in greased or paper lined muffin pans and bake at 350F or about 20  minutes.

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They should be lightly golden on top and a toothpick inserted into a muffin comes out clean.

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Cool for about 5 minutes in the pan and then turn out onto a wire rack to cool.

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I also found another Peaches and Cream muffin recipe from the website that I like, mennonitegirlscancook.ca, that has a streusel topping.  I am going to try that one later when I have more time.  It sounds moist and really good.

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