Title: Peach Muffins
Categories: Bread Fruit Muffins
Yield: 4 Servings
| 3/4 | c | Sugar |
| 1/2 | c | Shortening |
| 2 | | Eggs; Small |
| 2 1/4 | c | Peach Puree; Fresh, 6 to 8 |
| 2 | c | Whole Wheat Flour |
| 1 | ts | Cinnamon |
| 1 | ts | Baking Soda |
| 1 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
| 1 | c | Pecans; Chopped, Optional |
NOTE: Make the puree by peeling and pitting 6 to 8 fresh peaches and
blending them to a puree in a blender. Cream the sugar and
shortening together, then add the eggs and blend well. Add the peach puree
and the dry ingredients. Mix well. Add the vanilla and chopped nut, if
used, stirring until well blended. Spoon into muffin tins that have been
sprayed with a non-stick coating. Bake at 325 degrees F. for 25 to 30
minutes or until done. Let cool in the tins for a few minutes before
removing them to a rack to cool.