Rummy Peachy Almond Muffins
Ingredients
- 1⅔ cups Flour
- ¾ tsp Salt
- ½ tsp Baking soda
- ½ cup Sugar
- ½ cup Brown sugar
- ½ tsp Cinnamon
- 2 Eggs, beaten
- ½ cup Oil
- 1½ tsp Almond extract
- 2+ tsp Dark rum
- ¼ cup chopped blanched slivered almonds (optional)
- 1¼ cup chopped peaches
Instructions
- Preheat your galley oven to 350º or hotter. Spray your muffin tins with Pam for cooking. Or is you're short of that, spray with regular spray and dust with flour. Or, better yet, use muffin paper cups.
- In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Add the eggs, oil, rum and almond extract and stir just until dry mixture is moistened. The batter will be thick.
- Stir in almonds, if using them. Then fold in the chopped peaches.
- Spoon about 1/3 cup of batter into the muffin tins.
- Bake 20-30 minutes or until toothpick tests done. Let cool for 10 minutes before lifting them out of the tins.
Notes
