Sunrise Peach Muffins

2 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 350F.

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.

Tip: For a glossy look, brush each muffin, while still warm, with a little honey.

Storage: For freshness, keep muffins in an airtight container.

Makes 12 muffins
Source: the California Cling Peach Board