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Fresh Peach Muffins With A Pecan Crumb Topping

Courses: Dessert
Serves: 24 people

Recipe Ingredients

2 cups 292g / 10ozFinely-chopped fresh or frozen peaches
1 1/2 cups 297g / 10ozSugar
1/2 cup 99g / 3.5ozButter - (1 stick) - at room temperature
2   Eggs
1 1/2 cups 355mlMilk
4 cups 250g / 8.8ozFlour
4 teaspoons 20mlBaking powder
1 teaspoon 5mlSalt
1/4 cup 40g / 1.4ozBrown sugar
1/4 cup 59mlGround pecans
1/4 teaspoon 1.3mlGround cinnamon
4 tablespoons 60mlCold butter

Recipe Instructions

Preheat the oven to 400 degrees. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.

Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes.

In a mixing bowl, combine 3 1/2 cups of the flour, baking powdered, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup.

In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles a coarse crumb-like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

This recipe yields 2 dozen muffins.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B46 broadcast 07-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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