PEACH COCONUT MUFFINS

Peach Coconut Muffins image

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 14

2 cup(s) all-purpose or unbleached all-purpose flour
1/2 cup(s) sugar
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) toasted flaked coconut*
2/3 cup(s) toasted slivered almonds*
3 tablespoon(s) brown sugar
3/4 cup(s) 2 % milk
1/3 cup(s) vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoon(s) vanilla extract
1 cup(s) chopped, peeled fresh or thawed, drained frozen peaches
- ********notes********
- *to toast coconut and almonds, place in single layer on baking sheet or jelly-roll pan. bake at 350°f for 6 to 7 minutes, stirring once or twice, until lightly browned.

Steps:

After toasting coconut and slivered almonds, change oven temperature to 400°F. Grease twelve (3 1/2 to 4 ounce) muffin cups or use paper liners.
In a large bowl, stir together flour, sugar baking powder, and salt. Stir in toasted coconut & toasted slivered almonds to coat. Stir together brown sugar, milk, oil, egg, and vanilla, until blended. Make a well in center of dry ingredients; add milk mixture, and stir just to combine. Stir in peaches.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes, or until a cake tester in center of one muffin comes out clean.
Remove muffin tin or tins, to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.