Summer bounty equals far too many peaches at times (though there really is no such thing). Some of these peaches were getting a bit... squishy, and since I can't use more than one in a smoothie each day, I decided to make muffins. It's also that on-and-off drizzle outside that northeastern Ohio excels at during the last summer, so I relished the opportunity to turn on the oven.Peach-Pecan Muffins
2 cups flour
1 cup sugar
1 tablespoon Trader Joe's Spicy Chai Mix (I threw this in on a whim, because I like spiced peaches, but if you don't have it, consider a teaspoon of cinnamon, a hearty pinch of nutmeg, a half teaspoon of ground ginger and some cracked black pepper instead.)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup milk (or soymilk, or apple juice, or peach nectar...)
1 egg
3 tablespoons vegetable oil
1 cup chopped fresh peaches
1/2 cup chopped pecans
Mix together dry ingredients, beat together wet ingredients with a fork. Make a well in the center of the dry ingredients, add the wet and stir until just combined. Fold in peaches and pecans, then spoon into muffin tins lined with cupcake liners until 3/4 full. Bake at 400 for around 20 minutes, or until a toothpick inserted in the center comes out clean.
Eat while warm with butter.
