Almond Peach Muffins
If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup canola oil
- 1/2 cup chopped almonds
- 1-1/2 cups all-purpose flour
- 1/8 teaspoon almond extract
- 1-1/4 cups chopped peeled fresh peaches
- Carbohydrate 0.950284791666667 g
- Cholesterol 51.3554166666667 mg
- Fat 19.6903962578899 g
- Fiber 0.484020825783412 g
- Protein 1.843475 g
- Saturated Fat 5.92096479224776 g
- Serving Size 1 1 Serving (42g)
- Sodium 4715.76778420108 mg
- Sugar 0.466263965883255 g
- Trans Fat 0.881024583429356 g
- Calories 184 calories
In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.
