Peaches and Cream Muffins

Lately, my husband and I have been enjoying weekend-quality breakfasts even on weekdays. Call it the blessing of a wife on summer break! This morning, I wanted to try a new recipe rather than making my typical pancakes or waffles. Without strawberries, I hesitate to make crepes.

Muffins + Eggs = perfect!

As any good mom of a toddler, I have several varieties of canned fruit to augment the fresh fruit that's in season. So, I pulled out a trusty can of peaches packed in juice to tinker with a recipe from the Dean brothers (of Paula Dean fame) that I saw on Food Network.com. Needless to say, the first ingredient to be changed was the cup of butter...

Note: The recipe calls for self-rising flour. You can make your own with all-purpose flour, baking powder, and salt.

Peaches and Cream Muffins
Nonstick cooking spray
2 cups self-rising flour
1/2 cup canola oil
1 cup fat free sour cream
1/3 cup sugar or Splenda for Baking
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces

Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.

In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

Makes 10-12 muffins.