Peach Muffins

Michael Nevitt & Kylie Steenbergh  

Yields 16 muffins


Be warned. These muffins can easily fall victim to binge eating. All 16 muffins were gone within 3 hours in our apartment. They are that delicious. This recipe could also be easily adapted into a bread or muffin tops if, like Elaine Benes, you are anti-muffin stump.

Ingredients

• 3 cups all-purpose flour
• ¾ tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups white sugar
• 3 ½ cups peaches (3 cups, peeled, pitted, and chopped; ½ cup, pureed)

Directions

1. Preheat oven to 400 °F and lightly grease 16 muffin cups.
2. In a large bowl, mix together flour, cinnamon, baking soda, and salt.
3. In another bowl, mix oil, eggs, and sugar.
4. Stir the oil mixture into the flour mixture until it forms a moist, consistent batter. Avoid overmixing.
5. Mix in peach puree and then fold in chopped peach chunks. Spoon this batter into prepared muffin cups, ensuring an equal distribution of peaches.
6. Bake 20-25 minutes or until a toothpick entered in the center of the muffin comes out clean.
7. Cool for 10 minutes in the pan before cooling on the drying rack.
8. Avoid eating all 16 muffins before your friends come over for brunch.