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Add a photoServings: 12
Ingredients
- 2 c. Finely-minced fresh or possibly frzn peaches
- 1 1/2 c. Sugar
- 1/2 c. Butter - (1 stick) at room temperature
- 2 x Large eggs
- 1 1/2 c. Lowfat milk
- 4 c. Flour
- 4 tsp Baking pwdr
- 1 tsp Salt
- 1/4 c. Brown sugar
- 1/4 c. Grnd pecans
- 1/4 tsp Grnd cinnamon
- 4 Tbsp. Cool butter
Directions
- Preheat the oven to 400 degrees. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin c..
- Place the peaches in a bowl and cover with 1/2 c. of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.
- Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 c. of sugar till smooth and pale in color, about 3 min. Add in the Large eggs, one at a time, and beat till fluffy, about 2 min.
- In a mixing bowl, combine 3 1/2 c. of the flour, baking powdered, and salt. Remove the bowl from the mixer and alternately mix in the lowfat milk and flour mix, being careful not to over mix. Mix in the peaches. Spoon 1/4 c. of the filling into each prepared muffin c..
- In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add in the butter. Using your hands, mix till the mix resembles a coarse crumb-like mix. Sprinkle 1 Tbsp. of the crumb mix over each muffin c.. Place in the oven and bake for about 15 to 20 min or possibly till golden. Serve hot with butter.
- This recipe yields 2 dozen muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 122 | 30% |
| Total Fat 13.96g | 17% |
| Saturated Fat 7.88g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 722mg | 30% |
| Potassium 163mg | 5% |
| Total Carbs 65.44g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 33.31g | 22% |
| Protein 6.83g | 11% |
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