Peach Muffins
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | small |
eggs
|
|
| 2 ¼ | cups |
peaches
puree, fresh (6 to 8) |
*
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | small |
eggs
|
|
| 532 | ml |
peaches
puree, fresh (6 to 8) |
*
|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped, optional |
|
Directions
NOTE: Make the purée by peeling and pitting 6 to 8 fresh peaches and blending them to a purée in a blender.
Cream the sugar and shortening together, then add the eggs and blend well.
Add the peach purée and the dry ingredients.
Mix well. Add the vanilla and chopped nut, if used, stirring until well blended.
Spoon into muffin tins that have been sprayed with a non-stick coating.
Bake at 325℉ (160℃). for 25 to 30 minutes or until done. Let cool in the tins for a few minutes before removing them to a rack to cool.
