The fresh peaches available at farmers markets and grocery stores continue to astound us. Whether yellow or white, they're remarkably sweet, juicy and sublime. We're partial to those grown in Texas, in places such as Parker and Gillespie counties, and that's why we like this recipe from a favorite Texas cookbook, Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $18.95), with an updated edition due this fall. We substituted sliced almonds for the walnuts and loved the effect for a change of pace.
-- June Naylor, Special to the Star-Telegram
Gillespie County peach muffins
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2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon powdered ginger
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup dark brown sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
13/4 cups chopped, peeled peaches (about 2 large)
2/3 cup sliced almonds (or chopped walnuts or pecans)
1. Preheat oven to 400 degrees. Grease muffin tins and set aside.
2. Sift together flour, cinnamon, ginger, salt, baking soda and baking powder into a bowl and set aside.
3. In a larger bowl, beat eggs with brown sugar, oil and vanilla. Fold in peaches and nuts. Add flour mixture and stir lightly to combine. Spoon the batter into prepared tins and bake at 400 degrees for 22 to 25 minutes or until they are browned and a toothpick inserted into the center of a muffin comes out clean. Serve warm or at room temperature.