Peaches and Cream Muffins

When I was little my dad used to say "Baby! you remind me of peaches and cream!"  Then he would tickle me and I would just giggle!

I decided to make these because I was thinking of my dad today.  He had such a playful side, always chasing me around, making me laugh.  And then that saying...I never really thought peaches and cream were all that special until I made these muffins.  Oh MY!

Wonderfully ripe fresh late summer peaches and cream (sour cream in this case).  What a combination and such great flavors of the south.  Especially in a freshly made hot muffin.

Perfect for a Sunday breakfast.

Hopefully you can still find some late summer peaches in your grocery store so you can make these.  But if you can't I'm sure that frozen ones will do just fine.

I've also included a sugar substitute for a low-carb version for those that like that option.

When you eat these, maybe you'll feel just like peaches and cream...without all the tickling!

Peaches and Cream Muffins

Makes 12

2 c flour

1 T baking powder

1/8 t salt

½ c sugar or ¼ c Splenda sugar blend

2 large eggs

1 c sour cream

6 T canola oil

1 t vanilla

1 c frozen or fresh peaches, chopped

Preheat oven to 400 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray or line with paper liners.

In a large bowl add flour, sugar, baking powder, and salt.  Stir to combine.  In another small bowl lightly beat eggs.  Add in sour cream, oil, and vanilla.  Beat slightly to mix.  Pour the wet ingredients into the dry ingredients.  Stir until moistened.  Do not over mix.  Fold in peaches. 

Spoon batter into the prepared muffin tin.  Bake for about 20 minutes or until golden brown.  Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.