Peach Muffins

This happens to be one of the best peach muffins I have ever tasted, and
it is my favorite muffin. Light, moist and fruity, what else can you ask
for in a basic everyday muffin? These do not freeze well because of all
the fruit, so they are best eaten within two days of being baked. Allow to
cool for a few minutes prior to tasting.

1/4 cup (1/2 stick) melted margarine
3/4 cup sugar
2 eggs
1 cup milk
1 tablespoon vanilla
1 cup plus 2 tablespoons diced fresh or canned peaches (If using canned,
do not 
use peaches in heavy syrup use light syrup or peaches canned in water;
drain 
any syrup/water before using.)
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg

Preheat oven to 375 degrees F. Thoroughly mix the margarine, sugar, eggs,
milk and vanilla. Add the dry ingredients to the egg mixture alternately
with the peaches. Thoroughly mix batter until all ingredients are fully
incorporated. Grease 5-6 large muffin pan sections or 10-12 regular size
muffin pan sections. Fill each muffin section 7/8 full with the batter.
Bake 25-35 minutes (depending on the size of muffin sections) until firm
to touch or until an inserted toothpick comes out clean. Add 1 extra egg
when doubling or add 2 extra eggs when tripling this recipe.




If you are enjoying these recipes and would like to order a copy 
of her book, Contact Randi at muffinchic@earthlink.net o
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Source: rec.food.recipes