Light, delicate flavour and texture.
11/2 cups all-purpose flour
1 cup chopped pecans, divided
¾ cup sugar
11/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/2 cup peach or vanilla yogurt
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 cup chopped fresh or well drained canned peaches
1/2 cup fresh or frozen blueberries or raspberries (optional, but good!)
Combine flour, ¼ cup pecans, sugar, salt, and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches and blueberries. Fill greased or paper lined muffin cups 2/3 full. Sprinkle with remaining pecans.
Bake at 375°F for 15–20 minutes or until toothpick comes out clean.