Florence's Peach Muffins

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.

• Ready In: 45 mins
• Serves: 14
• Yields: 14 muffins

Ingredients

• 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

Directions

1. Combine all the dry ingredients, including nuts, in a mixing bowl.
2. Combine all wet ingredients, including peaches, in another bowl.
3. Using a rubber spatula, fold the wet mixture into the dry mixture.
4. Do not overmix, the batter should be wet and sticky, but should hold its form when mounded in a muffin tin.
5. Spoon batter into buttered muffin cup, close to the top.
6. Bake at 325 degrees for 25 to 30minutes.
7. Cool slightly before serving.
8. Makes about 14 muffins.