Peach Muffins

I saw some donut peaches at the co-op the other day that intrigued me, so I bought 2 to try.  They have been sitting in my fridge, untouched, ever since.  Rather than let them go to waste, I decided that I would find a peach muffin recipe to use them up in.  I googled peach muffins, and found this recipe at  I halved the original recipe, since I only ended up with about 1 cup of peaches after chopping them, and it was a good thing because I only had enough eggs, flour, and sugar for half the recipe, too!  Guess it is time to stock up on my baking ingredients!  The reviews for this recipe were outstanding, and without good reason.  These muffins have the perfect consistency, sweetness, and all around flavor.  Not bad for a spur of the moment Sunday breakfast!

3 cups Flour
1 tablespoon Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/4 cups Vegetable Oil
3 Eggs, lightly beaten
2 cups Sugar
2 cups Peaches, pitted and chopped

In a large bowl, mix the flour, cinnamon, baking soda, and salt.  In a separate bowl, mix the oil, eggs, and sugar.  Stir the oil mixture into the flour mixture just until moist.  Fold in the peaches.  Spoon the batter into 16 prepared muffin cups (either sprayed with cooking spray or lined with a paper liner).  Bake at 400 degrees for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Cool for 10 minutes before turning out onto a wire cooling rack to cool completely.