Peach Muffins

3 cups peeled, chopped
fresh		peaches
1/2	cup	brown sugar
1/2	cup	vegetable oil
2 eggs
1 tsp vanilla extract

2	cups all purpose flour
1	tsp.	baking	powder
1	tsp.	baking	soda
1	tsp.	pumpkin pie		spice
1/4 tsp. salt
Cooking Spray.

Combine brown sugar, oil, eggs, and vanilla extract in large mixing bowl beating well. Combine remaining ingredients except for peaches and add to the egg mixture. Stir this just until dry ingredients are moist. Fold peaches in.

Coat muffin pan with Pam or other cooking spray. Put batter in muffin pans about two thirds full.

Opt ional—spr inkle one tablespoon of granola or crumbled bran cereal on top of each for a crunchy top. Bake at 400° for 15 minutes or until golden brown. This makes about 20 muffins.

Peach Salsa

2	cups	fresh	peaches
	peeled and diced
1	red onion chopped
2	habanero peppers
	seeded and minced
¼ cup		cilantro chopped
	and	loosely packed
2 Tbsp. fresh lime juice
¼ cup		tequila
2 Tbsp. extra virgin olive				oil
salt and pepper to taste

Mix well peaches, onion, peppers, and cilantro in a bowl.

In another bowl mix the lime juice, tequila, EVOO, salt and pepper. Pour the liquid mixture over the peach mixture and gently mix. Refrigerate eight hours or overnight.

This salsa is great spooned over fresh grilled salmon or pork tenderloins.

Quick Peach Trifle

Contributed by
Pam Clark

Sliced fresh		peaches,
	sprinkled with a		tsp. of
	lemon juice and		a Tbsp.
	of sugar
1	packaged	cooked	angel
	food cake, cut or		torn
	in bite size pieces
1	package of cooked or
	instant vanilla pudding
1	16oz. whipped topping

Optional: a layer of broken Ginger snap cookies.

Peach fact: The peach is the state fruit of Georgia and South Carolina. It is also the state flower of Delaware. Use a trifle bowl or pretty glass serving bowl. Layer the bottom with peaches, then a layer of Angel food Cake pieces, then a layer of pudding/ or whipped topping, then repeat layers, cover bowl with saran wrap, and put in refrigerator until ready to serve.