Oat-peach Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Quick-cooking oats,
1 cup: Nonfat buttermilk,
1/4 cup: Brown sugar, packed
1/4 cup: Vegetable oil,
2 tbsp: Light molasses,
1 tsp: Vanilla,
2 each: Egg whites or 1/4 cup -cholesterol-free -egg product,
1 1/4 cup: All-purpose flour,
1 1/2 tsp: Ground cinnamon,
1 tsp: Baking soda,
1 tsp: Baking powder,
1/2 tsp: Salt,
1 cup: Chopped fresh, frozen -, (thawed) or canned (well -drained) peaches
Directions:
Heat oven to 400
. Spray bottoms only of 12 medium muffin cups, 2 1/2
x 1 1/4 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.
Source from luhu.jp
. Spray bottoms only of 12 medium muffin cups, 2 1/2
x 1 1/4 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.
Source from luhu.jp