Whole Wheat Peach Muffins

I can't post a peach muffin recipe without mentioning my good friend Cindy K. L. It's a sweet memory to think of the "peachy" moments we had in college. It's a color, flavor, fruit, and scent that she adores and so, CK, I'm thinking of you.

Whole Wheat Peach Muffins
2 cups drained stewed or canned peaches
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
Pinch of salt
1/3 cup packed brown sugar
1 lightly beaten egg
4 T vegetable oil (I'd substitute canola, or applesauce)
1/2 cup whole milk (I bet plain f-f yogurt would work)

Preheat oven to 350. Grease a large 6-cup muffin pan.
Puree the peaches in a food processor (or Magic Bullet!). In a medium bowl, combine the flours, baking powder, salt, and sugar with a spoon.
In a large bowl, beat the egg, oil, and milk with an electric mixer until combined. Stir in the peach puree, then add the flour mixture and mixuntil just combined. Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from oven and cool for 5 min. Then remove muffins and cool on a rack.
Store in airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1/2 dozen

Side note: In the Wilton cooking class and many recipes, I'm told that 325 is a preferable oven temperature. I can't remember why right now and it may take a bit longer to cook but I think it helps with the moistness of your cake.