RECIPE: Spicy Peach Muffins

I've been making these for years. Decades. (Since high school, to be exact. Since I graduated in 1993…that would be two decades. Holy cow. Two!) Anyway, they are one of my favorite late-summer recipes. It's a toss-up between peach cobbler and peach muffins. Or maybe homemade peach jam, or peach pie, or peach gallette. Honestly, just a peach will do.

This recipe was from an old cookbook my Grandma Payne gave me called Recipes to Warm the Heart. One of those fundraising treasures that contains the best of the best from housewives everywhere. (Back when housewives were salt-of-the-earth women who spent their time taking care of their family and not "pseudo-stars" fighting and wearing too much makeup on Bravo.)

RECIPE: Spicy Peach Muffins
Note: not sure why they are called "spicy", other than the cinnamon and nutmeg. There's no surprise cayenne or anything.

 Ingredients
1 cup unbleached flour
1/4 cup unbleached flour
2-1/4 teaspoons baking powder
1/4 cup brown sugar
1/2 cup white sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg
1/4 cup vegetable (or coconut) oil
3/4 cup milk
1 fresh peach, peeled and diced

Directions
Combine the 1 cup of flour, the baking powder, sugar and spices in a large bowl. In a small bowl, toss the 1/4 cup of flour with the peaches and set aside. In another small bowl, combine the egg, oil and milk. Slowly stir the wet ingredients into the dry mixture, then gently fold in the peaches.

Bake at 350˚F for 25–30 minutes.

Makes 1 dozen.