Peach muffins sul lago
Cupcakes and muffins
I'm on vacation with my family at a lake house in New Jersey. We had a bag of local peaches that were getting on the wrong side of maturity, so I ran out to buy some supplies for these muffins. The general store only had salted butter, so I made them with extra virgin olive oil (I brought along many quarts) despite common wisdom, the flavor of the oil was not at all overpowering; it made the muffins crispy at the top and light and moist within. This recipe is adapted from my book, I Loved, I Lost, I Made Spaghetti; the original, "Welcome Back to the Big Apple Apple Muffins," is made with apples, butter, and whole wheat flour (all of which you are welcome to use here).
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