Ingredients:
2 cups flour
213cup sugar
1 Tbsp. baking powder
1⁄2tsp. salt
1⁄2 tsp. cinnamon
1/2a tsp. nutmeg
3/4acup milk
1/2 cup butter or margarine melted
I large egg beaten
1/2 to
3/4acup chopped fresh peaches
Instructions:
Stir ingredients until mixed. Heat oven to 425°. Bake in muffin tins 20 minutes. Cool for 5 minutes in muffin tins before removing muffins to a wire rack. Yields I dozen.
Notes:
The Wardlaws from Center Point run the Rockin River Inn, and took a class from my husband. I have changed up their recipe some, but it still takes advantage of those big, juicy peaches grown all around Fredericksburg and Stonewall.
Servings Yield:
Yields I dozen
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