Peachy Keen Muffins
Moist and tender, these muffins are a wonderful vehicle for your fresh peach or apricot (or raspberry) preserves.

6 tablespoons unsalted butter
1 cup (7 ounces) sugar
1/2 to 3/4 teaspoon peach flavor (optional)
1 teaspoon vanilla
heaping 1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk
1 1/2 cups (about 3 medium peaches) finely diced peaches*, unskinned honey-roasted sliced almonds or coarse white sugar (optional)

*Note: Pulsing the pitted peaches briefly in a food processor works well.

In a large mixing bowl, cream together the butter, sugar, flavors, salt, and baking powder, then add the eggs one at a time, beating till smooth. Stir 1 cup of the flour into the batter, then the milk, then the remaining flour. Stir in the diced peaches.

Heap the batter into the lightly greased cups of a 12-cup standard muffin pan. Sprinkle the top of each with some honey-roasted sliced almonds (you can find these in the produce section of the supermarket in some areas of the country) or coarse white sugar, if desired. Bake the muffins in a preheated 375�F oven for 30 minutes, or until they�re a light, golden brown. Remove them from the oven, and after 5 minutes tip them sideways in the pan to cool. Yield: 12 muffins.

www.BakingCircle.com
July 22, 2003

AUTHOR:   Jerseygirl