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