Oat-Peach Muffins (Small Batch)

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees. Spray medium muffin cups with nonstick cooking spray.
2. Mix oats and yogurt (or buttermilk) in bol. Beat in brown sugar, oil, molasses, vanilla and egg white.
3. Stir in remaining ingredients, except peaches, just until flour is moistened. (Mixture will be lumpy.) Fold in peaches.
4. Divide batter evenly among muffin cups. Sprinkle with sugar if desired.
5. Bake about 20 minutes or until golden brown. Immediately remove from pan.