Peach Cobbler Muffins

I'm not sure why I have never discovered the beauty of white peaches before this summer, but I am so in love with them this season. Their lovely blush color accented with deep rose reminds me of the Peace Rose my father planted outside my Mother's kitchen window - showy blossoms against hardy green stems that flounced their fragrance right up through the screen window where I stood at the sink washing the endless pile of dishes that crossed our counter every day.

A roadside fruit stand in West Virginia yielded the lovely white peaches I used to make these Peach Cobbler Muffins. Soft, flavorful, and bursting with fruit these muffins are perfect for a breakfast on the run or to have with a cup of coffee for a mid-morning snack.  Or to put in a bowl with a dousing of farm-fresh milk, as my father would have preferred to eat them.

Peach Cobbler Muffins

3 cups all-purpose flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups oil
3 eggs, slightly beaten
1 cup brown sugar
1/2 cup white sugar
3 cups peaches, peeled, cored and sliced
1/2 cup milk

Heat oven to 400 degrees.

Combine dry ingredients in a bowl.

In a mixer, mix the oil, eggs and sugar together until combined. Add the dry ingredients gradually with the milk, then fold in the peaches.

Spoon batter into muffin tins and bake for 20 minutes. Yield: 18 muffins

Note:  I made two tins of muffins (12 muffins) and then poured the rest of the batter into a loaf pan.  The loaf pan needs to bake longer than the muffins, probably an additional 10 minutes, or until a knife inserted comes out clean.