[I've been waiting for months to use that, ever since I posted briefly on the Blue Bottler with another rap line]
Peaches are on sale! I've been wanting to try a peach muffin recipe but hadn't found one I was in love with. I went to make Kira's tonight when I realized I had no oats. So I made one from All Recipes instead.
This muffin experience was the kind that makes me value other people's food blogs: several things went wrong, and I'm here to tell you that everything was alright. First, I didn't notice that I was supposed to skin the peaches until they were in the oven. Next, the recipe was for 16 muffins, but I was optimistic that I could fit all the batter into 12 muffin cups because I've accidentally done it in the past. But the batter was a lot thicker than I expected and I ended up making 16 muffins anyways. But more muffins does not equal more problems (another rap line! Bonus!) My one comment is that I might have baked them a little longer, since the centers started to sink after a few minutes of cooling.
Making these made me think that muffins are awfully similar to cupcakes but without nearly as much work (well, they're sort of similar). I think muffins may be my new food experiment of choice. I'll be looking for a new pumpkin one in a couple of weeks.
My other comment is that using kosher salt really made these taste great. Sort of nice salty-sweet combination.
Look, the bird is going to eat one!
My muffin tops are huge. I'm the only one whose allowed to say that.
Peach Muffin Recipe, from All Recipes
3 cups all-purpose flour1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.