me. I loved them and ate over half of them. The other half I split between two families. And I question my ever expanding rear end... I found this on Allrecipes and just made a few alterations and they were perfect muffins!3 cups all-purpose flour
1 cup white sugar
1/2 cup packed brown sugar (I think you could easily substitute more brown sugar for the white sugar)
1 teaspoon salt
1 tablespoon and 1 teaspoon baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
1 teaspoon salt
1 tablespoon and 1 teaspoon baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
1-2 tsp. pumpkin pie spice (or some cinnamon and nutmeg)
2 large ripe peaches - peeled, pitted and diced
2 very ripe nectarines, pitted and diced (I found I could get by with 3 large fruits and still have plenty of fruit for these)
2 tablespoons brown sugar
2 large ripe peaches - peeled, pitted and diced
2 very ripe nectarines, pitted and diced (I found I could get by with 3 large fruits and still have plenty of fruit for these)
2 tablespoons brown sugar
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. (This will yield a pretty stiff batter at this point. Don't despair. The juices from the peaches and nectarines make it easier to handle. Just don't overmix!) Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin. (This adds the perfect little crunch!)
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
