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Cook'n with Betty Crocker 
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Praline Peach Muffins |
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Serves: 12 Print this RecipeServing Size: 1 muffin When the sweet aroma of fresh, ripe peaches welcomes you at the supermarket, you'll be glad you have this recipe. If you are planning on using fresh peaches, be sure to choose freestone peaches instead of clingstone. Freestone peaches will release the pit without much effort. Topping (below) 1/2 cup packed brown sugar 1/2 cup milk 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 egg 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt ` cup chopped fresh or frozen (thawed and drained) or canned (well drained) peaches 1/2 cup coarsely chopped pecans TOPPING 1 tablespoon firm margarine or butter 1/4 cup packed brown sugar 1/4 cup chopped pecans 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. 2. Prepare Topping; set aside. Beat brown sugar, milk, oil, vanilla and egg in large bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in peaches and pecans. 3. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with Topping. 4. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired. For Topping Cut margarine into remaining ingredients, using pastry blender or crisscrossing 2 knives, until crumbly. 1 MUFFIN: Calories 245 (Calories from Fat 115); Fat 13g (Saturated 2g); Cholesterol 20mg; Sodium 160mg; Carbohydrates 30g (Dietary Fiber 1g); Protein 3g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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