Last week I posted a recipe for a rad summer salad. “Accidentally” having bought too many peaches and pecans, I thought what better way to use them than as ingredients for muffins!
Sometimes, you guys, I think I’m a genius.
Peach and Pecan Muffins
2 C all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 C vegetable oil
2 C granulated sugar
2 C peeled, chopped peaches
1/2 C coarsely chopped toasted pecans (in the oven for 4-5 minutes at 325 degrees)
Preheat oven to 400 degrees. Grease muffin pan or line with muffin cup liners.
Mix your dry ingredients together. Set aside. With a mixer, beat the oil, sugar, eggs together. Blend the dry and wet mixes together. Stir in peaches and pecans.
Bake for 23-25 minutes, or until set in the middle. Allow to cool and remove from the pan. Muffins will keep for about 3 days properly stored. I recommend baking all the muffins and then wrap up the majority of them for the freezer. That way, they are the muffiny gift that keeps on giving.