I bought a couple peaches the other day because they were cheap and looked so good. When I got home from the store, though, they were all bruised, mushy, and unappealing. It figures. When fruit doesn't look appetizing I can't bring myself to eat it unless I make it into something, and that usually means muffins.

This time I actually had plans to make peach gelato, but then I woke up this morning and wanted something baked. I probably should have just stuck to my original plan because these aren't really what I was hoping for, and my morning reflexes (or lack there-of) resulted in a measuring cup of oil flung to the kitchen floor. That was fun to clean up.

The muffins ended up being a bit under-done because the oven got too hot and I took them out before the outside got completely black. Flavor-wise, they could use a tad more sugar. I would also cut the peaches into smaller chunks next time. I think they also would have had a much better flavor if I had used butter unstead of oil, and a touch of salt. I did add vanilla because the original recipe didn't call for it.

Adapted from Erin Cooks.

Makes 12 muffins

1 1/3 cups rolled oats
1 1/3 cups buttermilk (I had to make homemade buttermilk - regular milk + vinegar)
1 large egg, lightly beaten
1/3 cup melted butter or vegetable oil (I used a combination of canola and flaxseed oils)
1/2 tsp vanilla
1/2 cup plus 1 tablespoon light brown sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
12 oz. almost ripe peaches, rinsed, pitted, and flesh cut into large chunks (2 large peaches)

Preheat the oven to 425ºF. Put the rolled oats and the buttermilk in a large bowl and let soak for 10 minutes. Add the lightly beaten egg, melted butter or vegetable oil, vanilla, and brown sugar and mix well.

Sift the flour, baking powder, baking soda, and spices onto the soaked oat mixture and stir briefly. Quickly fold in the chopped peaches. Do not beat or over mix; the batter should look slightly streaky. Spoon the mixture into the prepared muffin pan, filling each cup about two-thirds full.

Bake for about 20 minutes until golden brown and firm to the touch. Let cool in the pan for 1 minute, then turn out onto a wire rack. Eat warm, immediately or within 24 hours. When thoroughly cooled, the muffins can be wrapped then frozen for up to 1 month.