Almond Peach Muffins

Ingredients

• 1-1/2 cups all-purpose flour


• 1 cup sugar


• 3/4 teaspoon salt


• 1/2 teaspoon baking soda


• 2 eggs


• 1/2 cup canola oil


• 1/2 teaspoon vanilla extract


• 1/8 teaspoon almond extract


• 1-1/4 cups chopped peeled fresh peaches


• 1/2 cup chopped almonds

 Directions

• In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.


• Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
  
  Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.