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Peach Muffins

Peach muffins
Kevin D. Weeks for NPR

This muffin recipe really spotlights the flavor of peaches. The peach puree adds to the muffins' peachiness, and the yogurt provides acid to bring out the sweetness as well as produce a moister muffin. The mace (mace is the ground husk of a nutmeg, but has a completely different flavor) adds a lovely, slightly musky undertone of flavor to the peaches and has the same geographic origin as the original peaches.

Makes 12 muffins

2 to 3 peaches, peeled, pitted and diced

2 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ground mace

1 teaspoon baking soda

1/2 cup whole milk yogurt

2 large eggs

1/2 cup (8 tablespoons) unsalted butter, melted

Put peaches in a bowl. Taste, and if they're not sweet enough for your taste, add another tablespoon or two of sugar.

Heat oven to 350 degrees. Spray a 12-muffin baking tin with vegetable oil.

In a large mixing bowl, thoroughly combine flour, sugar, baking powder, salt, mace and baking soda.

Puree enough of the peaches (about 1 1/4 cups) in a mini food processor to equal 1/2 cup of puree. The remaining diced peaches should total about 1 cup — a bit more or less won't hurt. In a medium-size mixing bowl, whisk together peach puree, yogurt, eggs and butter.

Stir liquid ingredients into dry ingredients until just barely combined. Add diced peaches and mix again, being careful not to overwork batter.

Fill each muffin cup to almost full. Bake 30 minutes or until puffed and golden brown.

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