PEACHY PERFECT MUFFINS
about 12 large or 16 medium muffins or 2 to 2½ dozen mini muffins
In a small bowl, combine ½ cup flour and brown sugar, mixing well. With a pastry blender, cut in butter or margarine, until mixture resembles small pebbles; set aside. Sift together 1¾ cups flour, baking powder, and salt; set aside.
In a medium bowl, cream butter and sugar together until light and fluffy. Break egg or egg whites into a measuring cup and add enough milk to measure 1 cup; add to butter mixture. Add dry ingredients, stirring until just moistened. Fold in peaches.
Fill muffin cups (2 ½ to 2 3/4 inches in diameter) lined with paper baking cups about two-thirds full. Sprinkle streusel topping over each muffin, dividing evenly. Bake in a preheated hot oven (400 degrees F.) 25 minutes or until done and lightly browned.
Note: Bake mini muffins in a preheated hot oven (400 degrees F.) about 20 minutes or until golden brown and done.
Note: May omit Streusel Topping, if desired. Muffins will be slightly smaller in size.
Variations: Omit peaches; use 1 cup red or black raspberries or blackberries, if desired. May also use thawed frozen whole blackberries or raspberries. Or, omit peaches and add 1 cup cut-up (bite-size pieces) peeled fresh mango.
May add ½ cup chopped pecans or English walnuts to streusel topping mixture, if desired.