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Subject: Digestive Chews Sample, Peaches & Cream Muffins Recipe, ect. - February15, 2007



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Today's Issue 02/15/07 - Have a great Thursday

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Also, here is today's Peaches & Cream Muffins Recipe:

2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, slightly beaten
1/2 cup unsalted butter, melted-do not use margarine
1 teaspoon vanilla extract
1 cup chopped peaches, frozen preferred
nonstick cooking spray

Cream filling:
1/3 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla extract

Preparation of cream filling:
Mix sour cream, sugar & vanilla until smooth. Refrigerate.

Combine dry ingredients in medium mixing bowl & set aside.

Melt butter in small bowl in microwave & set aside to cool until just warm or
it will cook the eggs when added.

In a small bowl, beat eggs slightly & add vanilla; set aside.

After butter has cooled, add egg mixture & combine. Set aside.

Chop frozen peaches into 1/2 inch cubes & return to freezer.

Preheat oven to 350 degrees F. Prepare cream filling as listed above.

Mix dry ingredients with butter/egg mixture & combine only until moistened. Do
not over mix. Fold in frozen peaches.

Spray large muffin tins with nonstick cooking spray & fill each cup 1/3 full.
Make a small indentation in the center of the batter in each cup & spoon 1
teaspoon of cream filling into each indentation. Top each cup with remaining
batter until 2/3 full.

Bake for 25-30 minutes or until top is golden brown. Test by touching top with
finger to see if it springs back a bit. Let stand for 5 minutes before removing
from tin. Best served hot; there is no need to serve with butter.

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