Healthy Oat Peaches And Cream Muffins Food
PEACHES AND CREAM MUFFINS
Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house," she relates. "Our two girls love these not-too-sweet treats."
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY OAT PEACHES AND CREAM MUFFINS
Make and share this Healthy Oat Peaches and Cream Muffins recipe from Food.com.
Provided by AlexandriaAngel
Categories Quick Breads
Time 40m
Yield 12 MUFFINS, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and spray 12 muffin tins with non stick cook spray or olive oil.
- Combine dry ingredients in medium bowl, reserving 1 tbs brown sugar.
- Mix well and set aside.
- Stir together cream cheese and reserved brown sugar.
- When well blended, fold in 1/4 cup peaches.
- Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and nuts.
- Spoon 3/4 of mixture in center of each, then.
- Spoon remaining batter over the top bake at 20 - 25 minutes or until toothpick inserted into center comes out clean.
- Makes 12 muffins.
Nutrition Facts : Calories 223.8, Fat 9.9, SaturatedFat 2.4, Cholesterol 25.2, Sodium 137.2, Carbohydrate 30, Fiber 1.8, Sugar 14.4, Protein 5.5
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HEALTHY PEACH OATMEAL MUFFINS | AMY'S HEALTHY BAKING
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- Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the peaches.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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