Tuesday, June 7, 2011

Peach-Pecan Muffins

YUMMY! Another new recipe!

These muffins aren't too sweet. They are a perfect breakfast muffin, but I made them for snacking. I suppose if you wanted a sweeter muffin you could add some extra sugar to the thawed and diced peaches. Either way... they are great as is too!

Peach-Pecan Muffins

Pecan Streusel:
1/2 cup chopped pecans (I used walnuts)
1/3 cup firmly packed brown sugar
1/4 cup flour
2 Tbsp. melted butter
1 tsp. ground cinnamon

1 + 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
12 paper baking cups
vegetable cooking spray (I use foil baking cups and don't need to use the spray)

1. Prepare Streusel: stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400 degrees. Combine flour and next 4 ingredients in a large bowl; make a well in the center of mixture. Stir together the butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with pecan streusel.

4. Bake at 400 degrees for 20 minutes (check after 15) or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan, and serve warm or at room temperature.


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