PEACH PECAN MUFFINS

1/2 cup butter, softened

3/4 cup sugar *(I cut this to a scant 1/2 cup)

1 egg

1/2 cup sour cream

1 tsp. vanilla extract

1- 1/2 cups all-purpose flour *(I substitute 1/4 cup almond meal for 1/4 of the white flour to punch up the protein and add extra flavor)

1-1/2 tsp. baking powder

1 cup chopped fresh or frozen peaches

1 cup chopped pecans

Preheat oven to 400. In mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flours and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased muffin cups 3/4 full and bake 20-23 minutes (this batch took 20) Cool on rack.