Prep 20 mins
Cook 25 mins
This had been my Mom's recipe. I've been making these for decades because they taste good; however since they are dairy free ( due to World War II rationing), that should make them healthful as well. I always make these during peach season, however, there's no need to wait until then, frozen or canned peaches work well too. A cooking note: If you're seriously watching cholesterol levels, you can make these with just one egg, and they taste just as good, however the muffins will tend to be a tad crumbly.
- 1 cup whole wheat flour
- 1 cup wheat bran, toasted
- 1 cup oats
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 1 teaspoon nutmeg, ground
- 2 1⁄2 teaspoons baking powder
- 3⁄4 cup nuts, chopped (walnuts or pecans)
- 3 tablespoons safflower oil
- 2⁄3 cup honey
- 2 eggs
- 1 1⁄2 cups peaches, diced (fresh or frozen or canned and drained)
- 1⁄2 cup apple juice
- Combine all the dry ingredients, including nuts, in a mixing bowl.
- Combine all wet ingredients, including peaches, in another bowl.
- Using a rubber spatula, fold the wet mixture into the dry mixture.
- Do not overmix, the batter should be wet and sticky, but should hold its form when mounded in a muffin tin.
- Spoon batter into buttered muffin cup, close to the top.
- Bake at 325 degrees for 25 to 30minutes.
- Cool slightly before serving.
- Makes about 14 muffins.