Shelly's Recipe

PEACHES AND CREAM MUFFINS

Category: Muffins

2 cups flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
2 large eggs, slightly beaten
1/2 cup unsalted butter, melted-do not use margarine
1 tsp vanilla extract
1 cup chopped peaches, frozen preferred
Nonstick cooking spray

Cream filling:
1/3 cup sour cream
2 tsp sugar
1 tsp vanilla extract
3 small mixing bowls
2 medium mixing bowls
1 large (6 cup) muffin tin

Preheat oven to 350 . Prepare creme filling: Mix sour cream, sugar and vanilla until smooth. Refrigerate.

Muffins: Combine dry ingredients in medium mixing bowl and set aside.

Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.

In a small bowl, beat eggs slightly and add vanilla; set aside. After butter has cooled, add egg mixture and combine. Set aside.

Chop frozen peaches into 1/2 inch cubes and return to freezer.

Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.

Spray large muffin tins with nonstick cooking spray and fill each cup 1/3 full. Make a small indentation in the .center of the batter m each cup and spoon 1 tsp of creme filling into each indentation. Top each cup with remaining batter until 2/3 full.

Bake for 25-30 minutes or until top is golden brown. An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin. Best served hot; there is no need to serve with butter.