Fresh Peach And Oat Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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PS: This muffin recipe is excellent, but you don’t have to take my word for it. CK’s co-workers called them “Re-dunk-u-lous.” Ingredients:
fresh peach and oat muffins |
originally published in muffins and other morning bakes by linda collister |
makes 12 muffins |
1 1/3 cups rolled oats |
1 1/3 cups buttermilk |
1 large egg, lightly beaten |
1/3 cup melted butter or vegetable oil |
1/2 cup plus 1 tablespoon light brown sugar |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
12 oz. almost ripe peaches, rinsed, pitted, and flesh cut into large chunks |
Directions:
1. Preheat the oven to 425ºF. Put the rolled oats and the buttermilk in a large bowl and let soak for 10 minutes. Add the lightly beaten egg, melted butter or vegetable oil, and sugar and mix well.
2. Sift the flour, baking powder, baking soda, and spices onto the soaked oat mixture and stir briefly. Quickly fold in the chopped peaches. Do not beat or over mix; the batter should look slightly streaky. Spoon the mixture into the prepared muffin pan, filling each cup about two-thirds full.
3. Bake for about 20 minutes until golden brown and firm to the touch. Let cool in the pan for 1 minute, then turn out onto a wire rack. Eat warm, immediately or within 24 hours. When thoroughly cooled, the muffins can be wrapped then frozen for up to 1 month.
4. View more of my cooking adventures
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