Please pardon the commission of the number one sin of food photography: the flash. I made this later in the evening on Sunday, and I knew they would all disappear the next morning. A few of the other women in my CPE group and I had talked about baking for the group, and since I was on-call Sunday and couldn't go anywhere, I figured I would make some muffins for our Monday morning session. After demolishing all but 4 peaches from our 27 pounds of peaches, I decided to use the last few and make these muffins.They turned out deliciously. The peach flavor shone through, and I've come to appreciate whole-wheat flour and oats for making muffins taste more like breakfast and less like dessert. The recipe said they would make 20 muffins, but I shoved it into 12 and was left with beautiful muffin tops. I might overfill my muffin pan more often now!
Peach-Oat Muffins
source: Woman with a Whisk
Ingredients
- 1 c. all-purpose flour
- 1 c. whole-wheat flour
- 1 c. old-fashioned rolled oats
- 1/2 Tbsp. ground cinnamon
- 1/2 tsp. nutmeg, freshly grated
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. applesauce (the no-sugar added kind)
- 1/4 c. vegetable oil
- 3 eggs, lightly beaten
- 1 c. white sugar
- 1 c. brown sugar
- 4 peaches, pitted and chopped
- Preheat the oven to 400 degrees. Line a muffin tin with baking cups. (I sprayed with Pam because I couldn't find my baking cups.)
- Combine the flours, oats, spices, baking soda and salt in a bowl.
- In a separate bowl, combine the applesauce, oil, eggs, and sugars.
- Add the wet mixture to the dry mixture and stir to combine. Fold in the peaches.
- Spoon the batter into the prepared muffin pan. Bake for ~25 minutes. Cool in the pan for ~10 minutes, then remove to a wire rack. If freezing the muffins, freeze individually for 30 minutes before storing them in a Ziploc freezer bag.
