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Oat Peach Muffins

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Submitted by cookiegirl69

YIELD

1 dozen

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
1 237
CUP ML BUTTERMILK *
¼ 59
CUP ML BROWN SUGAR
packed *
¼ 59
CUP ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML MOLASSES
light
1 5
TEASPOON ML VANILLA EXTRACT
2 2
X X EGG WHITES *
1 ¼ 296
1 ½ 7.5
TEASPOONS ML CINNAMON
ground
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 333 40% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 437mg 18%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 10%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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