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.

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