"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Georgia Pecan Peach Muffin, by Martha Love, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups flour 1 cup sugar 3/4 tsp. salt 1/2 tsp. baking soda 2 eggs 1/2 cup vegetable oil 1 1/2-2 tsp. vanilla 1 1/4 cups peeled and chopped fresh peaches or a 16 oz. can peaches, drained and chopped 1 1/2 cup pecans, lightly toasted and broke into pieces
Combine dry ingredients in a large bowl. In another bowl beat eggs, oil and vanilla. Stir in dry ingredients just until moistened. Fold in peaches and pecans. Fill greased or paper lined muffin cups 3/4 full. Bake at 375 for 20-25 minutes until springs back when touched.
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