Peach Oatmeal Muffins

Name: Peach Oatmeal Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 muffins
Ingredients: 1 (16 ounce) can peaches, drain and diced small; 2 cups whole wheat pastry flour, see note; 3/4 cup sugar; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4-1 teaspoon cinnamon; 1/4-1/2 teaspoon nutmeg; 1/4-1/2 teaspoon ground ginger; 1 cup oatmeal, old fashioned or 1 cup quick oats, not instant; 2 eggs; 1 cup milk; 1/4 cup oil

(21)

Recipe by momaphet

This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.

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READY IN: 28mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

1

(16 ounce) can peaches, drain and diced small
2

cups whole wheat pastry flour, see note
³⁄₄

cup sugar
¹⁄₂

teaspoon salt
1

tablespoon baking powder
¹⁄₂

teaspoon baking soda
³⁄₄ - 1

teaspoon cinnamon
¹⁄₄ - ¹⁄₂

teaspoon nutmeg
¹⁄₄ - ¹⁄₂

teaspoon ground ginger
1

cup oatmeal, old fashioned or 1 cup quick oats, not instant
2

eggs
1

cup milk
¹⁄₄

cup oil

DIRECTIONS

Preheat oven to 350°F.
Mix together dry ingredients, stir in oats and peaches.
Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
If using blueberries use about 1 1/2 cups.

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