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."
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Ready In:




  • 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.

Questions & Replies

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  1. 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
  2. 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!
  3. 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
  4. Ok I made these today for the PAC orphanage 07 wonderful muffins and easy to whip up I changed nothing and got great results :)


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