Categories: Breakfast, Muffins, Peaches
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1 egg
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh peach , chopped
- 1/2 cup pecans , coarsely chopped
- 1 tablespoon butter (cold) or 1 tablespoon margarine (cold)
- 1/4 cup packed brown sugar
- 1/4 cup pecans , chopped
Directions
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Heat oven to 400ºF.
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Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.
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To make Pecan Topping: Cut 1 tablespoon cold butter into 1/4 cup packed brown sugar and 1/4 cup chopped pecans (last three ingredients), using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
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Beat brown sugar, milk, oil, vanilla and egg in large bowl with fork. Stir in flour, baking powder and salt just until flour is moistened. Fold in peaches and pecans.
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Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with Pecan Topping.
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Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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Cool and enjoy.