A peachy way to start your morning

The peach tree has been producing such lovely fruits this year and I seem to be better than the squirrels this season at snatching them up just at the peak of ripeness. 

So, this morning's haul was large enough that I had fresh peaches for snacking and enough left over to make some lovely muffins that were so full of sweet, juicy fruit that they were bubbling over.

Our peach tree is a Florida hybrid so the fruit is a bit smaller than the giant globes our friends to the north get to enjoy, but they have as much sweetness and juiciness as those. I tried to convert the amount of fruits needed as best I could (8 little Florida peaches is roughly equal to 4 Georgia peaches...) but play with it. Add more or fewer peaches depending on your taste. Remember, this is supposed to be fun - make it that way!

4 1/2 cups of flour
1 teaspoon of salt
4 1/2 teaspoons of baking powder
2 cups of brown sugar
1/2 teaspoon of allspice
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
2 eggs
3/4 cup of oil
1 1/4 cups of milk
4 peaches, diced (not peeled)
granulated sugar

Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Stir in eggs, vegetable oil and milk, then gently stir in fruit. Grease 16 muffin cups, and heap batter into cups; they'll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done.