 SUNRISE CALIFORNIA CLING PEACH MUFFINS2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup packed brown sugar 3/4 cup butter, softened 1 egg 1 cup buttermilk 1 teaspoon vanilla 1/2 teaspoon finely grated lime peel 1 (15 oz.) can California Cling Peach slices, drained and cut into small cubes 1/2 cup shredded sweetened coconut Preheat oven to 350 degrees F. In a large bowl, combine flour, baking soda and salt. In a separate bowl, blend sugar with butter until smooth and light. Whisk in egg, buttermilk, vanilla and lime peel. Pour over dry ingredients. Add peaches and coconut; stir just until dry ingredients are moistened. Spoon batter into lightly oiled or paper-lined muffin cups, filling 3/4 full. Bake on center rack in preheated oven for 30 to 35 minutes or until tops are firm to the touch. Gently lift from pan and cool on a rack. For freshness, keep muffins in an airtight container. Tip: For a glossy look, brush each muffin, while still warm, with a little honey. Makes 12 muffins Source: California Cling Peach Board
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