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October 2002 Issue
Peaches and Cream Muffins
by Ronda L. Halpin
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When the autumn breeze makes weekend morning chilly and bright, I love to put out a wide assortment of warm muffins with coffee, tea and juice and give myself a few hours to nibble and enjoy the splendid colors of the turning leaves. It's also a great excuse to enjoy a wide variety of fruit in all of those muffins.

This month's recipe uses peaches. I love the ones that we get from Idaho in September. I'll eat as many as I can manage while they're fresh, but I also make these muffins and squirrel away a few in the freezer as well. They are a great way to start a morning.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Peaches and Cream Muffins

  • 2 eggs
  • 1 c. sour cream
  • 1/2 c. canola oil
  • 3 c. flour
  • 1 c. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 c. chopped fresh or frozen peaches, thawed
Preheat the oven to 400 degrees. Lightly spray 24 paper-lined muffins cups with cooking spray. Set aside.

In a bowl, beat the eggs; add the sour cream and oil. Combine the flour, sugar, baking powder and salt; stir the flour mixture into the egg mixture just until moistened. Carefully stir in the peaches.

Fill the prepared muffin cups two-thirds full. Bake for 20-25 minutes. Cool for 5 minutes before removing from the pan to a wire rack.

  • Yields: 24 muffins
  • Preparation Time: 40 minutes

Editor's Note: Find more recipes using peaches by visiting the Happy Endings column.

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