| | Peaches and Cream Muffins 2 1/4 cups of all purpose flour
1/4 cup of margarine
2 tablespoons of granulated sugar
3 cups of sliced peaches, drained and diced
2 teaspoons of double acting baking powder
1/3 cup plus 2 teaspoons of sour cream
1 egg, beaten
1 teaspoon of baking soda |
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Preheat oven to 400ºF. Line twelve 2 1/2 inch diameter muffin pan cups with paper baking cups and set aside. In a bowl, combine the flour, baking powder, sugar and baking soda, with pastry blender or 2 knives uses scissors fashion cut in margarine until mixture resembles coarse meal. In separate medium mixing bowl combine the remaining ingredients, add to flour mixture and stir to combine. Fill each baking cup with an equal amount of batter. Bake for 15 minutes or until golden brown and a toothpick inserted into the center, comes out dry. Remove the muffins to a wire rack and let it cool for 5 minutes. Invert muffins onto wire rack and let cool completely. Makes 12 servings |
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