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Peach Muffins

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1egg
8 oz container peach yogurt (can substitute plain yogurt)
1/3 cup milk
1/3 cup butter, melted
1/2 cup dried peaches,finely chopped

Topping:
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons chopped walnuts
1 teaspoon Ground cinnamon
2 tablespoons butter

Preheat oven to 400 degrees F. Grease bottoms of 12 muffin cups or line pans with paper muffin cups.

In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace.

In a small bowl, mix egg, peach yogurt, milk and melted butter. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and chopped dried peaches into the well. Stir until flour mixture is moistened; the batter should be lumpy, don't over mix. Gently spoon batter into greased muffin pan cups, filling each 2/3 full.

Mix all ingredients for the crunch topping until crumbly. Sprinkle each muffin with approximately 2 teaspoons. of the topping.

Bake 20-23 minutes or until golden brown. Remove muffins from the pan and serve warm.

 

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