Oat Peach Muffins
Yield
1 dozenPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oats, quick cooking
|
|
| 1 | cup |
buttermilk
|
*
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
molasses
light |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | x |
egg whites
|
*
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
peaches
chopped, * |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oats, quick cooking
|
|
| 237 | ml |
buttermilk
|
*
|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
molasses
light |
|
| 5 | ml |
vanilla extract
|
|
| 2 | x |
egg whites
|
*
|
| 296 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
peaches
chopped, * |
*
|
Directions
*Can use fresh, frozen (thawed) or well-drained canned peaches.
Heat oven to 400℉ (200℃).
Spray bottoms only of 12 medium muffin cups with nonstick cooking spray.
Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites.
Stir in remaining ingredients except peaches until flour is moistened (batter will be lumpy).
Fold in peaches.
Divide batter evenly among muffin cups (cups will be full).
Bake about 20 minutes or until golden brown.
Immediately remove from pan.
Makes 12 muffins
