Oat Peach Muffins Recipe
Ingredients
| 1 cup quick-cooking oats | ||
| Buttermilk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons light molasses | ||
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 3/4 cup 1/4-inch pieces fresh peaches | ||
| Walnuts | 3/4 Cup (16 tbs), coarsely chopped | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Heat oven to 400°.
Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 /4 inches.
Mix oats and buttermilk in large bowl; beat in oil, molasses, vanilla and egg with fork.
Stir in remaining ingredients just until flour is moistened.
Divide batter among muffin cups (cups will be full).
Bake until wooden pick inserted in center comes out clean, 15 to 20 minutes.
Immediately remove from cups.
Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 /4 inches.
Mix oats and buttermilk in large bowl; beat in oil, molasses, vanilla and egg with fork.
Stir in remaining ingredients just until flour is moistened.
Divide batter among muffin cups (cups will be full).
Bake until wooden pick inserted in center comes out clean, 15 to 20 minutes.
Immediately remove from cups.
Chef
