Peach And Tomato Muffins

• 3 1/2 cups self-rising flour
• 1 teaspoon baking powder
• 1 pinch salt
• 4 tablespoons superfine sugar
• 1/3 cup sweet butter, melted
• 1 egg, beaten
• 1 1/3 cups buttermilk
• 2 ripe peaches, sliced
• 3 tablespoons chopped sun-dried tomatoes

1. Preheat oven to 400u0b0; grease a large 6-cup muffin pan.
2. In a mixing bowl, mix the flour, baking powder, salt, and sugar.
3. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.
4. Add the flour to the buttermilk mixture, stirring until nearly combined.
5. Stir in the peaches and tomatoes.
6. Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.
7. Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.
8. **Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.
9. **Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.
10. **Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.

flour, baking powder, salt, sugar, sweet butter, egg, buttermilk, peaches, tomatoes

Taken from www.food.com/recipe/peach-and-tomato-muffins-249340 (may not work)