May 17, 2009

Peach Muffins

Yesterday was the first day of the weekend fair downtown. Of course I had to attend, if for nothing other than to get some corn fritters with honey butter. Eating corn fritters is very thirsty work though, so I let myself be talked into buying some very large, incredibly juicy white-meat peaches. After eating my fill, I realized that they were so ripe they'd go bad soon. The solution? Muffins!

Recipe based off of

3 c flour
1 T ground cinnamon
1/4 t ginger
1/4 t nutmeg
1 t baking soda
1/2 t salt
1 1/4 c vegetable oil OR 1 c applesauce and 1/4 c oil
3 eggs, lightly beaten
2 c sugar
3 large white peaches, peeled, pitted, and chopped
1/2 c dried cranberries

Preheat oven to 400 and line muffin tin with cups. Mix together flour, spices, soda, and salt. Stir in oil, eggs, and sugar. Gently fold in the peaches and cranberries. Spoon into muffin tin. Bake ~25 minutes. Cool 10 minutes before turning onto tray to cool completely.

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