PEACH MUFFIN RECIPE

PEACH MUFFIN RECIPE

4 1/2 cups all-purpose flour
1 tsp salt
4 1/2 tsps baking powder
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1/2 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
2 peaches, peeled and diced


Combine the flour, salt, baking powder, sugar,
brown sugar, and spices.
Slowly add the eggs, oil, and milk.
Mix well.
Stir in the diced peaches right before filling muffin tins.
Fill greased muffin tins 1/2 full.

Bake in a preheated 400° oven
25-30 minutes.

Makes from 1 1/2 to 2 dozen muffins depending on how full you fill your tin.



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KENTUCKY RECIPES

KENTUCKY PEACH KRISP - RECIPE

Ingredients:
4 large peaches peeled, pitted and sliced
(toss peaches with 2 tsp lemon juice and
1 tsp water)
1/4 c brown sugar
1/4 c flour
1/4 c quick cooking rolled oats
1/2 tsp cinnamon
3 tbsp chopped pecans
1/4 c butter or margarine

Place peaches in 1 qt baking casserole.
In mixing bowl, mix together brown sugar,
flour and cinnamon, cut in butter.
Add rolled oats and pecans.
Mix well.
Sprinkle evenly over peaches.
Bake for 30 min in Pre-Heated 375 oven.



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KENTUCKY PEACH KOBBLER - RECIPE

Ingredients:
1 can undrained crushed pineapple (app 20 oz)
2 pounds peaches (frozen or fresh)
1 box of yellow cake mix (13 oz)
1/2 cup chopped pecans
1/4 cup sugar
1/4 pound of butter, melted

Directions:
In a 9 x 13 pan layer the ingredients in this order:
20 ounce can of crushed pineapple, undrained
1 pound of frozen/ fresh peaches
cake mix
second pound of fruit
chopped pecans
sugar
melted butter

Bake at 350° F for 35 to 45 minutes, until golden brown.

Reheating instructions:
microwave individual Kobbler servings for 1 minute.
To reheat the whole pan, bake for 350° F for 10 minutes.


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