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Oat-Peach Muffins

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Submitted by artuck

YIELD

1 dozen

PREP

20 min

COOK

20 min

READY

45 min

Ingredients

1 237
CUP ML ROLLED OATS
1 237
CUP ML BUTTERMILK
¼ 59
CUP ML BROWN SUGAR
packed *
¼ 59
CUP ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML MOLASSES
1 5
TEASPOON ML VANILLA EXTRACT
2 2
EACH EACH 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

Directions

Heat oven to 400℉ (200℃).

Spray bottoms only of 12 medium muffin cups, 2½ x 1¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 472 33% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 502mg 21%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 22%
Sugars g
Protein 25g
Vitamin A 0% Vitamin C 1%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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