Issue link: https://www.cominghomemag.com/i/1544982
TOPPING ½ cup pecans, chopped 1/3 cup brown sugar, packed ¼ cup all-purpose flour 1 tsp cinnamon 2 Tbsp butter, melted MUFFINS 1½ cups all-purpose flour ½ cup granulated sugar 2 Tbsp baking powder 1 tsp cinnamon ¼ tsp salt ½ cup butter, melted ¼ cup milk 1 egg 1 cup peaches, peeled & diced 1. Preheat oven to 375°F and line muffin pan with liners. 2. Combine all topping ingredients in a small bowl, stirring until mixture is crumbly. Set aside. 3. Make muffins by combining flour, sugar, baking powder, cinnamon, and salt in a large bowl. 4. In another bowl, mix butter, milk, and egg until well blended. 5. Stir in flour mixture just until moistened. Fold in peaches. 6. Spoon evenly into prepared muffin cups, then sprinkle with topping mixture. 7. Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Peach Salsa S E R V E S 4 - 6 3 ripe peaches, diced ½ red onion, diced 1 jalapeño, minced 1 lime, juiced 1 clove garlic, grated 3 Tbsp fresh cilantro, chopped salt (to taste) 1. Combine all ingredients in a large bowl. 2. Chill in the refrigerator for 30 minutes and serve. Peach Sangria S E R V E S 6 - 8 1 bottle dry white wine 1 cup peach schnapps ¼ cup honey 4 ripe peaches, sliced 1 orange, sliced 1 cup sparkling water ice fresh mint or basil 1. Combine wine, schnapps, and honey in a large pitcher. 2. Stir in peach and orange slices. 3. Chill in the refrigerator for at least two hours and up to 24 hours. 4. Add sparkling water just before serving. Serve over ice and garnish with mint or basil. Peach Pecan Muffins M A K E S 1 2 COMING HOME MAGAZINE 13