2-1/2	C	all-purpose flour
1-1/2	tsp.	baking powder
1/2	tsp.	baking soda
1/2	tsp.	salt
1-1/3	C	light brown sugar, packed
1/2	C	creamy ricotta
1/2	C	canola oil
2		eggs
1-1/2	tsp.	vanilla
1	C	peaches, peeled and diced
2	peaches	sliced for garnish
	turbinado sugar	for sprinkling

Preheat oven to 350F. In a bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in diced peaches and spoon into a greased muffin tin. Arrange a few sliced peaches on each muffin and sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan. Makes 12 standard muffins.