Peaches and Cream Muffins

Fresh or frozen peaches star in these not-too-sweet crumb- topped muffins from Quick Cooking magazine.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1  egg
• 1⁄2 cup milk or 1⁄2 cup sour cream
• 1⁄4 cup  vegetable oil
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup  fresh peaches or 1  cup  frozen peaches, chopped & thawed

Directions

1. In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened.
2. Stir in the peaches.
3. Fill greased or paper-lined muffin cups three-fourths full.
4. Bake at 400 for 20-25 minutes or until a toothpick inserted in a muffin comes out clean.
5. Cool for 5 minutes before removing from pan to a wire rack.
6. Yield: 10 muffins.