Blueberry Peach Muffins

2 1/4 cups unbleached all-purpose flour (270 grams) or white whole wheat flour (255 grams), or a combination of the two

1 teaspoon salt

2 1/4 teaspoons baking powder

1 cup (212 grams) dark brown sugar, packed

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1 large egg

1/3 cup (74 grams) vegetable oil

2/3 cup (141 grams) milk

3/4 cup (127) small whole blueberries or other fruit, diced

1/2 cup (85 grams) diced peaches (not peeled)

Granulated sugar, for topping

Heat the oven to 400°F. Grease (or line with papers) a standard muffin pan.

Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.  Stir in the egg, vegetable oil and milk, then gently fold in the fruit.

Heap batter into muffin cups; they'll be very full. Sprinkle with granulated sugar.  Bake for 25 to 30 minutes, or until the muffins test done.

The muffins may be stored well-wrapped at room temperature for 3 days or frozen for a month.

Makes 12 muffins.

From King Arthur Flour (quantity halved)