1 1/2 c. sugar
1/2 c. vegetable shortening
2 eggs
2 1/4 c. pureed fresh peaches (about 8 medium)
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 c. pecans, chopped

Preheat oven to 375°F.

In mixing bowl, cream sugar and shortening. Add eggs; mix well. Add vanilla and nuts. Fold in until all ingredients are moistened. Pour into greased muffin tins; fill 2/3 full.

Bake about 20 minutes or until muffins test done. Let cool before removing from pan.

Makes 2 dozen.

You may bake in a loaf pan at 325°F for 50 to 60 minutes.