Peach Muffins

Edited to add: new photos and ~ No, there is no milk or water added to this recipe. If you are using canned fruit, be sure to drain very well or you will end up with a wet sticky muffin. If you still don't believe you won't need any milk and you are using fresh fruit, use a splash to keep from driving yourself crazy over the fact.

Just a Thought~

I fell in love with Peach Muffins, while having dinner at a local restaurant about 3 years ago. I have to be honest… I loved them so much, that I bought some of their batter. When I ran out of batter, I was a little disappointed. That is when I began to look around for a recipe. I tried several but there was just something about each one that I did not care for, so I began combining the recipes to try and come up with something that I liked. This is my take on Peach Muffins.

**When it comes to any baking that I do, I always use self-rising flour. The only time that I don’t use self rising, is when a cake recipe calls for “cake flour” which is not often for me.

Peach Muffins

2-1/4 cups self-rising flour 2-1/4 teaspoons ground cinnamon 3/4 cup oil 2 eggs, lightly beaten 1-1/2 cups white sugar 1-1/2 cups peeled, pitted, and chopped peaches

Preheat oven to 400 degrees F.  Lightly grease a 12 muffin cup pan. In a large bowl, mix the flour and cinnamon. Toss the peaches with 1/4 cup of flour and cinnamon mixture. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.

Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.