Just Peachy Almond Muffins

Just Peachy Almond Muffins

1 (16 ounce) can sliced peaches, drained
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sliced toasted almonds

Chop peaches; drain and set aside.

Combine flour, salt, baking soda and sugar in mixing bowl. Make a well in center of dry ingredients, add eggs and oil, then stir until dry ingredients are moistened. Add peaches and remaining ingredients and stir until blended. Spoon batter into greased muffin pan. Bake at 350 degrees F for 35 minutes for 6 large muffins. Bake 20 to 25 minutes for 12 regular-size muffins or bake 18 minutes for 36 miniature muffins.

Just Peachy Almond Muffins

Rhubarb Muffins

Yields 32 muffins.

1 1/2 cups light brown sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk or sour milk*
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 heaping cup finely diced rhubarb
1 cup raisins

Cream sugar, oil and eggs. Add milk and vanilla extract. Add dry ingredients and mix well. Add rhubarb and raisins. Pour batter into prepared muffin cups and top with Topping BEFORE baking. Bake at 350 degrees F for 35 to 38 minutes.

* To make sour milk, add 1 teaspoon vinegar or 1 tablespoon lemon juice.

You can freeze these muffins after baking.

Topping
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts