Peach Cobbler Muffins

Peach Cobbler Muffins 2 - cups all purpose flour 1 - tablespoon baking powder 1 - teaspoon salt 3/4 - cup sugar, separated 2 - eggs, slightly beaten 1 - cup well shaken buttermilk or milk 6 - tablespoons butter, melted 1 ½ - cups fresh peaches, peeled and chopped or (canned can also be used in off season) 1 - teaspoon vanilla extract Topping: 1/2 - cup all purpose flour 1/2 - cup sugar 4 - tablespoons cold butter Preheat the oven to 400°F Grease muffin pans with non stick spray or use muffin liners and set aside. In a medium size bowl add the chopped peaches and 1/2 cup sugar. Give it a good mix and let the peaches sit while the batter is prepared. In a large bowl, stir together the flour, baking powder, and salt until completely mixed. Add the remaining sugar, eggs, buttermilk, melted butter, and vanilla in a large bowl and mix well. Mix by hand using a wooden spoon or spatula, just until the batter is blended; it should not be completely smooth. Fold in the peaches. Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full. Mix the topping ingredients together using a pastry blender or use your fingers. Add a about one tablespoon on top of each muffin. Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the muffins spring back when touched. Recipe yields: 12 muffins Cook's Note: You can make you own sour milk. For every one cup of regular milk add one tablespoon of white vinegar or lemon juice. Let the mixture set 5 minutes before using. Canned peaches can also be used if fresh peaches are out of season.