Hi Pat, I saw this recipe in the latest issue of Quick Cooking and thought it sounded really good.
Peaches and Cream Muffins
1 egg
1/2 c milk or sour cream
1/4 c vegetable oil
1-1/2 c all-purpose flour
1/2 c sugar
2 tsp. baking powder
1/2 tsp. salt
1 c chopped fresh or frozen peaches, thawed
In a bowl, beat egg, add milk and oil. Combine flour, sugar, baking powder, and salt, stir into the egg mixture just until moistened. Stir in the peaches. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins