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| Home -> [Bakery, Breads, Low-calorie, Muffins & Biscuits] -> [Oat-peach muffins Recipe] |
Oat-peach muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Low-calorie, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 1
| cup | Quick-cooking oats | | 1
| cup | Nonfat buttermilk | | 1/4
| cup | Brown sugar, packed | | 1/4
| cup | Vegetable oil | | 2
| tbsp | Light molasses | | 1
| tsp | Vanilla | | 2
| each | Egg whites or ?cup | | | --cholesterol-free | | | --egg product | | 1 1/4
| cup | All-purpose flour | | 1 1/2
| tsp | Ground cinnamon | | 1
| tsp | Baking soda | | 1
| tsp | Baking powder | | 1/2
| tsp | Salt | | 1
| cup | Chopped fresh, frozen | | | --(thawed) or canned (well | | | --drained) peaches |
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Procedures:
| 1 | Heat oven to 400? | | 2 | Spray bottoms only of 12 medium muffin cups, 2 ?x 1 ?inches, with nonstick cooking spray, or line with paper baking cups. | | 3 | Mix oats and buttermilk in large bowl. | | 4 | Beat in brown sugar, oil, molasses, vanilla and egg whites. | | 5 | Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy). | | 6 | Fold in peaches. | | 7 | Divide batter evenly among muffin cups (cups will be full). | | 8 | Sprinkle with sugar if desired. | | 9 | Bake about 20 minutes or until golden brown. | | 10 | Remove from pan |
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