2 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1 ts Salt
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 ds (dash) ground mace
1 lg Egg, slightly beaten
8 oz Container peach yogurt
1/3 c Milk
1/3 c Vegetable oil
1/2 c Dried peaches,finely chopped
——————————-CRUNCH TOPPING——————————- 2 tb All-purpose flour
2 tb Brown sugar
2 tb Chopped walnuts
1/2 ts Ground cinnamon
2 tb Butter or margarine
Preheat oven to 400 degrees F. Grease bottoms of 12 muffin cups or line pans with paper muffin cups. In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace. In a small bowl, mix egg, peach yogurt, milk and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and chopped dried peaches into the well. Stir until flour mixture is moistened; the batter should still maintain some lumps in it. Gently spoon batter into greased muffin pan cups, filling each 2/3 full. Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly. Sprinkle each muffin with approximately 2 ts. of the topping. Bake 20-23 minutes or until golden brown. Remove muffins from the pan and serve warm. From the recipe files of Suzy@gannett.infi.net —–