Peach Oatmeal Muffins Food

SPICED PEACH OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

PEACH OATMEAL MUFFINS

Steps:

• 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.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.