Almond Peach Muffins

1 1/2 cups flour
1 cup sugar
3/4 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1/2 tsp vanilla extract
1/8 tsp almond extract
1 1/4 cups chopped peeled fresh peaches
1/2 cup chopped almonds


In a large bowl, combine flour, sugar, salt and baking soda. In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper lined muffin cups three-fourths full. Bake at 375 degrees F. for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Yield about 12 muffins.

Note: A 16-ounce can of peaches, drained and chopped, can be substituted for the fresh peaches.