Peach Muffins

The Mudhouse has peach granola muffins that I love. I mean, I would give up my first born for those muffins. Okay, not my first born, but if I had a beloved pet it would totally get the boot for those muffins. My lovely friend Gillian came over on Monday to have an Anne of Green Gables day. We watched AOGG, cross-stitched (crochet for Gill), drank Starbucks, and ate peach muffins that she had made. Since I had extra peaches, I wanted to try to find a peach muffin recipe that I can make so that my future children and pets are not in danger of being given the boot. Gillian doesn't use recipes, much like my mother, so I looked online. I found one at cooks.com that seemed pretty simple and did not require ingredients I didn't already have on hand. They were pretty good. Not Mudhouse good, but definitely a decent home recipe. Here's their recipe:



1 (16 oz.) can cling peach slices (I did not use sinful canned peaches. I used approximately two cups of cut up fresh peaches.)
2 c. whole wheat flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. quick oats
2 eggs, well beaten
1 tsp. salt
1/2 tsp. baking soda
1 c. milk
1/4 c. cooking oil


Fresh peaches. Lovely.

Drain peaches (if you're a heathen using canned), cut in small pieces and set aside. Sift together flour, sugar, baking powder, salt, soda, cinnamon and nutmeg. Add oats and peaches, stir to coat peaches. Combine eggs, milk and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Fill greased muffin tins about 3/4 full.


I didn't listen to the 3/4 part. I'm a rebel.

Bake at 350 degrees for about 35 minutes. Cool in pans 5 minutes. Serve warm.