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Oat-Peach Muffins
Prep 20min
Total45min
Ingredients14
Servings12
Oats and peaches come together in these delicious muffins that are baked to perfection - a wonderful addition to your bread basket.
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Ingredients
1cup quick-cooking oats
1cup buttermilk
1/4cup brown sugar
1/4cup vegetable oil
2tablespoons mild-flavor (light) molasses
1teaspoon vanilla
2egg whites or 1/4 cup fat-free egg product
1 1/4cups Gold Medal™ all-purpose flour
1 1/2teaspoons ground cinnamon
1teaspoon baking soda
1teaspoon baking powder
1/2teaspoon salt
1cup fresh, frozen (thawed and drained) or canned (well drained) peaches, chopped
Powdered sugar, if desired
Directions
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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.
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