Peach Cobbler Muffins.

Hosted a big shower this weekend. Made these. They were tasty. Thank you A Few Short Cuts.

Peach Cobbler Muffins

3 cups all-purpose flour
1 tsp. ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups cannedpeaches


Directions
Preheat oven to 375 degrees F.
Lightly grease 16-18 muffin cups.
In the mixer, mix the oil, eggs, and sugar. In a large bowl, mix the flour, cinnamon, baking soda, and salt. Add the flour to the oil mix until well incorporated. The batter will be thick! Fold in the peaches. Spoon the batter into the prepared muffin cups.

Bake 20-25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Pecan Streusel Topping Recipe
2/3 cup brown sugar
2/3 cup flour
2/3 cup pecans, finely chopped, optional
4 Tbsp butter, softened
1 tsp cinnamon

Mix together all of the above ingredients. Fingers work best. Sprinkle a Tbs on top of each muffin before you bake!

Blueberry Muffins

These were made at a Kindergarten Mother's Day lunch last year. And I just had to make them again. I think next time I make them I will sprinkle a little bit of sugar on top to add an extra sweet and crunchy top. Perhaps a few drops of lemon juice too.

3 cups flour

1 Tbs bakin powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

1 cup sugar

2 eggs

1 cup plain yogurt (or buttermilk)

1 tsp vanilla

1 cup blueberries

Heat oven to 375.

Combine flour, powder, soda, salt.

Blend butter and sugar until fluffy. Add eggs one at a time. Beat in vanilla.

Alternate mixing in the dry ingredients and the yogurt.

Fold in blueberries.

Cook for about 25 min. Undercooking by juuuust a bit is great. Preferably just barely lightly browned. And if you haven't tried using silicone muffin holders .. you ought to. Holy cow they come out soooo easy!