That moment when you are about to write a blog post because something, some silly little thing, inspired you and then you realise that you haven't typed in the recipe yet.  Yup.  Sunk.  I only typed in part of the recipe.  The easy part.  My Heart sinks.
You see, this recipe has been kinda doomed since the beginning.  To start with, I really didn't have enough peaches.  I should have used fresh ones.  It would be best with fresh ones.  Then you look at the muffins with all of that muesli on top and they look too damn healthy.  You know, all of that doomed crap.  We were all underwhelmed by them.  They wanted to be more, they wanted to be spiced and spruced.  Add in a dash of cinnamon and cardamom or something exciting.  If you're a food blogger then you can go ahead and do that for me.  Post the recipe and you can say that you 'adapted' your recipe from me.  That would be cool.  You have my permission.  The one thing that these muffins were is fluffy.  I tried a half of one.  Kid #1 had a whole one.  Done.  I contemplated taking them to work but then I didn't feel like 'cause I only want to share with people I like and that can get kind of sticky.  So they just got eaten ridiculously slowly and then not eaten at all.
Then I saw these adorable pictures from this other blogger who posted peach muffins.  Which is cool because our muffins are different (whatever) and yeah, that totally happens in the blogosphere.  And her pictures make me think that maybe I should put cute little bears or butterflies in my pictures.  I'm completely rethinking my photo focus and feeling super second rate... maybe balloons would be nice.

Not an adorable plastic pig in sight.

Let's not even talk about how it's not really even peach season anymore.  Fresh peaches are a thing of the past here.  This gets me feeling super depressed that I haven't canned one single thing this year.  Not one.  Nothing.  Truth is, I can't face it.  The thought of doing 4 bushels of tomatoes is making me want to leave my lunch in the toilet.  But it still doesn't prevent me from feeling the loss and failure of leaving it out of my life completely.  D has given me permission to let it go - he doesn't think that I get an F for buying canned tomatoes this year.  That's a relief.  So, there it is.  Bye Bye peach season.
Then my weekend was a total write-off.  Ended up having to work.  Ended up being a single parent.  Ended up seeing a friend go into the hospital with an emergency brain aneurysm.  Ended up feeling ridiculously sorry for myself.  Ended up looking for therapists online.  So by 10pm Sunday night when I really only had that tiny little morsel of inspiration to go on, the floor dropped out from under me when I realised that I still needed to type in the recipe instructions.   I keep telling myself to type it all in when I first make it so that it's all done.  You never go back to it later... or you hate yourself when you do.  And yet, here I am again.
So I'm deciding that life is short and if I'm going get all up in my freak about this then I'd better just have a beer and go to bed which will definitely help with depression.  I'll call the therapist in the morning.

Oh Look - a piece of peach.

If you happen to live somewhere that is still experiencing fresh peaches.  If you happen to be someone who canned peaches and would like some ideas on how to use them up.  Hell, if you froze a few peach slices... then try this out.  Make sure you have enough peaches.

Muesli... yawn

Peach Muffins with Muesli Streusel adapted from Baking Bites
Makes about 14 lg muffins

1 1/2 cups all purpose flour
3/4 cup whole wheat or red fife flour
2 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1/2 cup sugar
1 egg
4 egg whites (or 1 more egg if you don't have egg whites handy)
1 cup milk
1/4 cup + 1 tbsp unsalted butter, melted
1 tbsp vanilla
1 1/2 cups peaches (frozen or fresh), skins peeled and diced into 1 inch cubes and tossed in a tbsp or two of flour.

Topping
3/4 cup muesli or granola (no sugar)or oats
1/4 cup sugar
1/4 tsp cinnamon

Preheat oven to 350° F
Line between 12 and 14 muffin cups with liners and set aside.
Combine both the flours, baking powder and salt together.  Mix and set aside.
Whip the egg whites (if using) until semi-stiff peaks form (about 5 minutes or so depending on what you are using to whip them).  Set aside.
In a large bowl combine both of the sugars and the egg (or 2 if you are not using egg whites).  Whip together until fluffy.  Add in the milk and melted butter.  Whisk until well mixed.  Add the vanilla and mix.
Add the flour mixture to the sugar and egg mixture.  Whisk until the dry ingredients are thoroughly incorporated.  If using egg whites, gently fold them in until they are well incorporated.  Gently fold in the peaches.
Fill each muffin cup to the brim.

Combine all of the topping ingredients together.  Sprinkle on top of each unbaked muffin tin.
Bake the muffins for about 25 - 30 minutes or until they're turning golden on the sides and a cake tester comes out of the middle muffin cup clean.
Cool and eat.