Prep 15 mins
Cook 20 mins
These are a tasty change of pace from regular muffins. They are lower in fat than most muffins. From Betty Crocker's "New Choices" cookbook. Recipe can easily be doubled to make 12 muffins.
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup nonfat plain yogurt or 1⁄2 cup buttermilk
- 1⁄8 cup brown sugar, packed
- 1⁄8 cup vegetable oil
- 1 tablespoon molasses
- 1⁄2 teaspoon vanilla
- 1 egg white
- 1⁄2 cup all-purpose flour
- 1⁄8 cup all-purpose flour
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 peach, chopped
- Preheat oven to 400 degrees. Spray medium muffin cups with nonstick cooking spray.
- Mix oats and yogurt (or buttermilk) in bol. Beat in brown sugar, oil, molasses, vanilla and egg white.
- Stir in remaining ingredients, except peaches, just until flour is moistened. (Mixture will be lumpy.) Fold in peaches.
- Divide batter evenly among muffin cups. Sprinkle with sugar if desired.
- Bake about 20 minutes or until golden brown. Immediately remove from pan.
I thought this was a pretty good muffin - be sure to use quick cooking oats or they are a bit tough in the oat department. I also forgot the yogurt and added a whole egg. They taste natural - thanks
These were good but not great. I would have preferred them a bit sweeter to complement the more tart (but still mildly sweet) taste of the peach. Also this recipe does not state whether to peel before slicing the peach. I peeled and wouldn't have done it any other way. Just in case anyone was wondering!
I didn't have much flour in my pantry so I was glad to find this recipe. I subbed an apple and maple syrup (used yogurt) since I was out of those, too. This flavor combo worked out great! I really liked the nice fluffy texture. Thanks Alexis, for posting. Roxygirl