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¾ cup Sugar
½ cup Shortening
2 small Eggs
2¼ cup Peach, Puree
2 cup Wholewheat Flour
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Vanilla
1 cup Pecans, Chopped
Make the puree by peeling and pitting 6 to 8 fresh peaches and blending them to a puree in a blender. Cream the sugar and shortening together, then add the eggs and blend well. Add the peach puree and the dry ingredients. Mix well. Add the vanilla and chopped nut, if used, stirring until well blended. Spoon into sprayed muffin tins. Bake at 325f for 25 mins or until done. Let cool in the tins for a few minutes before removing them to a rack to cool.
½ cup Shortening
2 small Eggs
2¼ cup Peach, Puree
2 cup Wholewheat Flour
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Vanilla
1 cup Pecans, Chopped
Make the puree by peeling and pitting 6 to 8 fresh peaches and blending them to a puree in a blender. Cream the sugar and shortening together, then add the eggs and blend well. Add the peach puree and the dry ingredients. Mix well. Add the vanilla and chopped nut, if used, stirring until well blended. Spoon into sprayed muffin tins. Bake at 325f for 25 mins or until done. Let cool in the tins for a few minutes before removing them to a rack to cool.
