Peach Cobbler Muffins

Have I talked about how much I love peaches? They are right up there with lemons. I can't think of a better fruit than a ripe peach from a farmer's market. And oh those beautiful peachy colors! Peaches are so great, I wanted them in my wedding. I don't remember if I mentioned this before, but we had peach cobbler at our wedding instead of wedding cake. It was amazing, and made for a nice display. 

Anyways, I think I first made these muffins for a camping trip. They were a sweet, portable breakfast of sorts. I know this post is terribly out of season, but I figured we could use a little summer in the midst of this cold winter. 

Peach Cobbler Muffins 

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

A dash of milk

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, milk, 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 20-23 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.