Whole Wheat Peach Oat Muffins Food

WHOLE WHEAT PEACH & OAT MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• Line muffin tins with paper liners and set aside.
• In a Kitchen Aid mixer, combine the flour, oats, sugars, baking powder, cinnamon and salt.
• Mix together.
• Add the butter, oil, eggs, buttermilk and vanilla.
• Stir together until moistened.
• Gently fold in the peaches.
• Fill muffin liners 2/3 full and bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
• Let cool 10 minutes and remove them from the muffin pan and cool on a rack.
• Makes about 20 muffins.

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.

WHOLE GRAIN CARROT PEACH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
• Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
• Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
• Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
• Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
• Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.

WHOLE WHEAT OATMEAL MUFFINS

Steps:

• Mix oats and buttermilk. Let stand for 20 minutes.
• Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
• Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
• In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
• Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

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.