1 cup white sugar
1 cup butter
1 cup brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 1/2 cups fruit juice
1 (15 ounce) can sliced peaches, drained
1 cup chopped pecans
1/2 cup chopped pecans
1 cup margarine
1 1/2 teaspoons vanilla extract
2 cups milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease one 3 quart muffin or 7x9-inch pan. Mix together sugar, butter, brown sugar, flour, baking powder, vanilla, eggs, pecans and pecans.
In a large bowl, cream together margarine and sugar, beating until light and fluffy. Beat in the flour mixture, then stir in the fruit juice and pecans. Beat in margarine, then stir in the fruit mixture, peach cider and sliced pecans.
Stir together fruit mixture and margarine mixture. Fold in milk, then pour mixture into prepared muffin-tops.
Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove muffins from oven to a wire rack. Cool for 1 hour, then remove muffins from pan. Cool completely.
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