Stonewall Kitchen Harvest Peach Muffins

Name: Stonewall Kitchen Harvest Peach Muffins
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Yield: 10 serving(s)
Ingredients: 2 large fresh peaches; 4 tablespoons unsalted butter; 1 1/2 cups flour; 2 1/2 teaspoons baking powder; 1 cup sugar; 3/4 cup 2% low-fat milk; 1/4 teaspoon vanilla

Submitted by rockinred

"This is a surprisingly easy recipe from the gourmands at Stonewall Kitchen. This recipe was published in Working Mother magazine."

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Ready In:: 44mins
Ingredients:: 7
Serves:: 10

ingredients

2 large fresh peaches
4 tablespoons unsalted butter
1 ¹⁄₂ cups flour
2 ¹⁄₂ teaspoons baking powder
1 cup sugar
³⁄₄ cup 2% low-fat milk
¹⁄₄ teaspoon vanilla

directions

Preheat oven to 400 degrees. Place 10 cups of a muffin tin with paper liners.
To peel peaches, drop into boiling water for 30 seconds, then gently transfer to a bowl of ice water. When cool, peel off the slippery skin. Dice and set aside.
Melt butter and set aside. Whisk together flour and baking powder in a small bowl. Set aside.
Whisk together sugar, milk, egg and vanilla in a large bowl. Whisk in melted butter, the fold in peaches. Gently fold in flour mixture until just blended. Do not overmix.
Fill 10 muffin tins until almost full.
Bake 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean. Cool on rack 5 minutes before removing from pan.
Serve warm!