If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months.
In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 177 (96%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 51.4mg||16 %|
|Sodium 4715.8mg||163 %|
|Potassium 41.3mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.5g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
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