Peach White Chocolate Muffins

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They're good that's all you need to know. Go make them...

Ok there's a bit more of a story to these but not much. I was perusing foodgawker.com and came across this recipe. It sounded super yummy and we have a ton of peaches that are not quite sweet enough to eat fresh. But as I wrote down the recipe today I was put off by the "3 large eggs". Really 3 large eggs to less than 2 cups of flour? That would produce a very yellow/eggy batter in my opinion. So I went to my all time favorite best-est ever blueberry muffin recipe. I made a few adjustments and the result was a nice chewy, not too sweet, weirdly colored but oh so delicious muffin. Enjoy.




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Ingredients:1 1/2 c all purpose flour3/4 c sugar2 t baking powder1/2 t salt1/2 t cinnamon1/2 c applesauce (or 1/3 c oil I think the applesauce was what gave it it's awesome texture though, and made it healthier)1 large eggabout 1/3 c milk1 t vanilla1/2 c white chocolate chips1 c chopped peaches
Directions:1.) Mix the dry ingredients together.2.) In a glass/liquid measuring cup pour in the applesauce or oil. Add the egg, then add the milk until you have 1 cup of liquid. Beat it all together and add the vanilla.3.) Mix the liquid into the dry ingredients until just combined. Fold in the peaches and white chocolate chips. (I ended up adding a splash more milk because the batter was really thick).4.) Fill lined cupcake pans 2/3's of the way full. Bake at 350 for 15 minutes for mini-muffins and 20 minutes for regular muffins. I got 6 mini-muffins and 12 regular muffins from this recipe.
Optional glaze. Mix 1/2 c powdered sugar with 1 T of water. Once you take the muffins out of the oven let them cool for a few minutes but not all the way. Dip them in the glaze, top down. Then let them cool all the way on a wire rack over a cookie sheet (easy clean up).