Instructions: Preheat oven to 400 degrees F. Grease bottoms of 12 muffin cups or line pans with paper muffin cups. In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace. In a small bowl, mix egg, peach yogurt, milk and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and chopped dried peaches into the well. Stir until flour mixture is moistened; the batter should still maintain some lumps in it. Gently spoon batter into greased muffin pan cups, filling each 2/3 full. Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly. Sprinkle each muffin with approximately 2 ts. of the topping. Bake 20-23 minutes or until golden brown. Remove muffins

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