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Peach-cornmeal muffins

Makes 12

Butter (for the muffin cups)
Grated rind and juice of 1 lemon
1/2 cup plain yogurt
1 egg
3 tablespoons maple syrup
1 teaspoon almond extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1/3 cup sugar
1 1/2 cups flour
1/2 cup coarse-ground yellow cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium peaches, peeled and chopped (to make 1 cup)
1. Set the oven at 400 degrees. Butter a 12-cup muffin tin; set it aside. Have on hand a rimmed baking sheet.

2. In a small bowl, whisk together the lemon juice, yogurt, egg, maple syrup, and almond extract. When the mixture is smooth, slowly whisk in the butter.

3. In a large bowl, toss the lemon rind and sugar. Add the flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

4. Using a wooden spoon, stir the liquid ingredients into the dry, just until combined. The batter should be lumpy. Fold in the peaches, just until they are scattered in the batter. Divide the batter between the muffin tins and place the tin on the baking sheet.

5. Bake the muffins for 25 minutes or until the muffin tops are cracked and browned. Let them cool in the tins for 5 minutes, then remove them from the tins and transfer to a wire rack. Serve warm. Leigh Belanger

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