MUFFINS - SPICED APPLE MUFFINS

Makes 24 4 ½ cups unbleached all-purpose flour 1 teaspoon salt 4 ½ teaspoons baking powder 2 cups dark brown sugar ½ teaspoon ground allspice ½ teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 large eggs ¾ cups vegetable oil 1 ¼ cups milk 3 large peaches, diced (not peeled), or 3 cups small whole berries or other fruit, diced Granulated sugar or cinnamon sugar Preheat the oven to 400F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cups, beat eggs, oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 24 muffin cups and heap the batter into the cups; they’ll be very full. Sprinkle the tops with granulated sugar. Bake for 25 to 30 minutes. Remove from oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling. MY NOTE:  (1) I used apples instead of peaches (2) used the melon baller to remove the apple cores (3) used ice cream scoop to scoop out batter to muffin cups for neater work and to have a gentle dome after baking.   From King Arthur Flour Baker’s Companion