Stonewall Kitchen Harvest Peach Muffins

Ingredients

• 2 large fresh peaches
• 4 tablespoons unsalted butter
• 1 12 cups flour
• 2 12 teaspoons baking powder
• 1 cup sugar
• 34 cup 2% low-fat milk
• 14 teaspoon vanilla

Instructions

1. Preheat oven to 400 degrees.
2. Place 10 cups of a muffin tin with paper liners.
3. To peel peaches, drop into boiling water for 30 seconds, then gently transfer to a bowl of ice water.
4. When cool, peel off the slippery skin.
5. Dice and set aside.
6. Melt butter and set aside.
7. Whisk together flour and baking powder in a small bowl.
8. Set aside.
9. Whisk together sugar, milk, egg and vanilla in a large bowl.
10. Whisk in melted butter, the fold in peaches.
11. Gently fold in flour mixture until just blended.
12. Do not overmix.
13. Fill 10 muffin tins until almost full.
14. Bake 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean.
15. Cool on rack 5 minutes before removing from pan.
16. Serve warm!