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Peach Muffins

1 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking soda
1 c. sugar
2 eggs, well beaten
1/2 c. oil
1 1/4 c. fresh or drained canned peaches, coarsely chopped
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 c. chopped almonds (optional)


Combine flour, salt, soda and sugar. Make a well in center. Add eggs and oil. Stir only until moistened. Stir in peaches, extracts and nuts Fill muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Yields: 16 muffins. Split and fill with cream cheese for snack. FOR BREAD: Spoon batter into 9-inch loaf pan. Bake at 350 degrees for 1 hour.


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