Whole Wheat Peach Muffins

This past Saturday morning I had a short amount of time to cook something and the last of my Georgia peaches to use up. Despite it being approximately 115 degrees outside by 10 a.m., I decided to find a muffin recipe and settled on Jenny's Peach Whole Wheat Muffins, with a few adaptations.

Whole Wheat Peach Muffins

• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1/3 cup packed light brown sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 teaspoon vanilla
• 1 cup fresh ripe (Georgia only!) peaches, diced

Preheat oven to 425F. Grease or line 12 muffin cups. I used Martha Stewart cupcake liners in a Fourth of July-type pattern in honor of the Braves.

In a small bowl, combine the flours, sugar, baking powder and salt. Set aside. In a large bowl, whisk together the egg, milk and oil. Stir in the dry ingredients until fully incorporated. Batter will be lumpy. I added about a tablespoon of milk just to wet it a little.

Stand back for a minute and admire how pretty and expensive looking your $2 whisk is. Carry on and mix in the peaches. Fill muffin cups 2/3 full (if you go over a little you will end up with eleven muffins. Oops).

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool. Eat quickly (with butter, mmm) or store in an airtight container. Makes 12, or 11 if you're not careful like me.