Oat-Peach Muffins

Oats and peaches come together in these delicious muffins that are baked to perfection - a wonderful addition to your bread basket. MORE + LESS -

cup quick-cooking oats

cup buttermilk

1/4

cup brown sugar

1/4

cup vegetable oil

tablespoons mild-flavor (light) molasses

teaspoon vanilla

egg whites or 1/4 cup fat-free egg product

1 1/4

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons ground cinnamon

teaspoon baking soda

teaspoon baking powder

1/2

teaspoon salt

cup fresh, frozen (thawed and drained) or canned (well drained) peaches, chopped

Powdered sugar, if desired

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1

Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
2

In large bowl, combine oats and buttermilk. Beat in brown sugar, oil, molasses, vanilla and egg whites with wire whisk until blended. Stir in all remaining ingredients, except peaches, just until flour is moistened (batter will be lumpy). Gently stir in peaches.
3

Divide batter evenly among muffin cups (cups will be full). Bake about 20 minutes or until golden brown. Immediately remove from pan. Cool 10 to 15 minutes; sprinkle tops of muffins with powdered sugar before serving.