| Almond Peach Muffins | | | | | | | | | | | | | | | | | | | | 1 1/2 cup flour | | | 1 cup sugar | | | | | | | 3/4 tsp salt | | | 1/2 tsp baking soda | | | | | | 2 eggs | | | | 1/2 cup vegetable oil | | | | | | 1/2 tsp vanilla | | | 1/8 tsp almond extract | | | | | | 1 1/4 cup chopped peeled fresh peaches or a 16 oz. can of peaches, drained & chopped | | | | 1/2 cup almonds, chopped | | | | | | | | | | | | | | | | | | | | | In a large bowl combine flour, sugar, salt, and baking soda. In another bowl beat eggs, oil, and extracts; | | stir in dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined | | muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes. Makes 12 muffins. | |
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