These fruit-filled muffins
with their crunchy streusel topping will brighten your morning.
Peach Muffins
with Streusel Topping
1 1/2 cups all-purpose
flour
1/2 cup granulated sugar, divided use
1/2 cup firmly packed brown sugar, divided use
1 1/2 tablespoons powdered milk
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, divided use
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup water
1 large egg, beaten
3 peaches, peeled, pitted and chopped
2/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable shortening
Preheat oven to 375°F.
Grease a muffin tin; set aside.
In a large bowl combine
first addition of flour, half the sugar, half the brown sugar,
powdered milk, baking powder, 1 teaspoon cinnamon and salt.
Cut or rub in the first
addition of shortening until mixture resembles coarse meal. Add
water and egg and mix just until absorbed. Fold in peaches.
Drop into prepared muffin
tins, filling each cup about two-thirds.
In a medium bowl, combine
second addition of flour, remaining sugar, remaining brown sugar,
1/2 teaspoon cinnamon, butter and second addition of shortening.
Cut or rub together until mixture resembles peas or large granules.
If too moist, rub in several teaspoons of flour. Sprinkle streusel
on top of batter.
Bake until browned and
the center springs bake when gently pressed with the fingers,
15 to 20 minutes.
