This basic bran muffin can act as a vehicle for virtually any fruit in season, from fresh or frozen berries to chopped rhubarb or stone fruit, or ripe pears in the fall.
In a large bowl, stir together the cereal and buttermilk or yogurt; let stand for 10 minutes, until soft.
Preheat the oven to 375°F.
Stir the brown sugar, oil, and egg into the bran mixture.
Add the flour, baking powder, baking soda, and salt and stir until almost combined.
Add the peach and stir just until blended.
Divide the batter among 12 greased or paper-lined muffin cups.
Bake for 25 minutes or until golden and springy to the touch.
Tip the muffins in the pan to help them cool. Makes 1 dozen muffins.