Amount
Ingredient
Preparation



3/4
cup
sugar





1/2
cup
shortening





2
small
eggs





2 1/4
cups
peaches

puree, fresh (6 to 8)



2
cups
whole wheat flour





1
teaspoon
cinnamon





1
teaspoon
baking soda





1
teaspoon
baking powder





1/4
teaspoon
salt





1
teaspoon
vanilla extract





1
cup
pecans

chopped, optional

 NOTE:  Make the puree by peeling and pitting 6 to 8 fresh peaches and blending them to a puree in a blender.

Cream the sugar and shortening together, then add the eggs and blend well.

Add the peach puree and the dry ingredients.

Mix well.  Add the vanilla and chopped nut, if used, stirring until well blended.

Spoon into muffin tins that have been sprayed with a non-stick coating.

Bake at 325 degrees F. for 25 to 3 minutes or until done.  Let cool in the tins for a few minutes before removing them to a rack to cool.