A couple weeks ago, a local farmer dropped off a tall stack of boxes at our office, each containing a dozen beautiful, organic stone fruits: white nectarines, white peaches, and yellow nectarines. I guess it was a rather expensive marketing strategy. I ate all the white nectarines because they were so luscious and sweet. But the others I had trouble finishing. So I started trolling AllRecipes.com for something that would put these fruits to good use.Someone had suggested a peach/nectarine crisp. While I love crisps of all kinds (especially peach), I thought this was too obvious, and it's hard to get myself to eat too much crisp. I wanted something more useful and unexpected. And I knew I had my answer when I came across this recipe for peach muffins. I read through a good number of reviews before deciding which tweaks I would make to the recipe. I decided to add 1/2 c. milk (adding milk is always a good idea!), replace some of the cinnamon with nutmeg, and put in 3 c. of fruit instead of 2. I also halved the sugar because I don't like really sugary sweets, and the extra fruit would add enough sugar. I baked at 400F for about 21 min. They came out perfectly delicious. The only thing I regret is forgetting to add chopped pecans, which would have made my muffins transcendant.
Also, you might enjoy www.muffinfilms.com. It was just one of the many ways I procrastinated in college. I recommend the films 'Psst...,' 'The Muffin Tree,' 'Muffinless,' and the genius 'Bluebirds in Spring.'