|Peaches||1 Can (10 oz), drained (reserve 1/4 cup liquid)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||1 Cup (16 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Baking powder||1 1⁄2 Teaspoon|
Finely chop peaches; set aside.
Cream together sugar and butter.
Stir in egg, milk and reserved syrup.
Add flour, pecans, baking powder, salt and nutmeg.
Stir only until flour is moistened.
Stir in peaches.
Line 6-cup muffin pan with paper baking cups; fill 3/4 full.
Cook at MEDIUM-LOW 5 1/2 to 6 1/2 minutes, or until toothpick inserted near center comes out clean.
Rotate dish 1/4 turn halfway through cooking.
Let stand 5 minutes.
Repeat procedure with remaining batter.