Spiced Peach Muffins

From: Chef #455044

On Oct 14, 2009

Thanks Carrie Ann, Just what I needed to use up a few peaches. Didn't have enough so used a bit of rhubarb as well. Used ground cardamon instead of allspice, olive oil instead of vegetable oil, almond milk instead of the real thing, and added 1/2 cup cornmeal instead of all white flour. I too got 24 muffins.

From: Chef #620828

On Oct 12, 2008

These are so easy and so great tasting. I actually got 24 cup cakes and 1 mini loaf out of this recipe. This one is definatly a keeper.

From: cuppycakes

On Sep 26, 2008

The Best Peach Nectarine Muffins is a better recipe. This is just too dry in my opinon.

From: Roosie

On Sep 10, 2003

Yummy- I think, in fact, they could have used a little more spice. Maybe some vanilla? Beautiful cakey muffins, but man, that batter was hard to stir! Usually muffin batter is much more like cake batter than cookie dough. Had I known I might have made these in my KitchenAide rather than by hand, because my arms were darn tired after mixing all the flour in- and THEN I had to mix in the peaches. I didn't use quite-ripe peches, and I'm sure they would have been much better had I used fully ripe peaches and yellow peaches rather than white (there were no yellow at the grocery). Overall good, but needs a few touches and a warning about the thickness of the batter. Pretty muffins, though.