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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Preheat oven to 350°F.
2. Mix together dry ingredients, stir in oats and peaches.
3. Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
4. Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
5. Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
6. 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.
7. If using blueberries use about 1 1/2 cups.
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