Oat-peach muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quick-cooking oats |
| 1 | cup | Nonfat buttermilk |
| ¼ | cup | Brown sugar, packed |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Light molasses |
| 1 | teaspoon | Vanilla |
| 2 | eaches | Egg whites or 1/4 cup cholesterol-free egg product |
| 1¼ | cup | All-purpose flour |
| 1½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Chopped fresh, frozen (thawed) or canned (well drained) peaches |
Directions
Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2½ x 1 ¼ inches, with nonstick cooking spray, or line with paper baking cups. Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites. Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy). Fold in peaches. Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar if desired. Bake about 20 minutes or until golden brown. Remove from pan.