Peach Cornmeal Cupcakes

Peach Cornmeal Cupcakes (from here)

Notes: These were really good and simple. Maybe a little crumbly, but the taste was great. I made a peach blueberry compote and added them on top, and for Brandon's I topped them with whipped cream for the "frosting". Pretty delicious!

Makes 12

1 cup flour, plus more for berries
1 cup sugar
1/2 cup cornmeal
2 tsp baking powder
2 eggs
1/2 cup buttermilk
5 tablespoons butter, melted and cooled (I didn't cool it)
8 oz mixed fruits (I used only peaches, but the original recipe used blackberries, raspberries, and a peeled, diced peach)

1. Preheat the oven to 375 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, cornmeal, and baking powder in a large bowl. Whisk together the eggs, buttermilk, and butter in a small bowl, and then very gently fold the wet ingredients into the dry ingredients, mixing no more than necessary to combine.
3. Toss the fruits with flour to coat them lightly. Gently fold them into the batter, and then divide it among the muffin cups.
4. Bake the muffins until a tester comes out clean, about 20 minutes