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Recipe: Oat-Peach Muffins with Variations (Gold Medal Flour, 1988)

Breads - Muffins, Quick Breads
OAT-PEACH MUFFINS

1 cup quick-cooking oats, uncooked
1 cup buttermilk
1/4 cup vegetable oil
2 tbsp light molasses
1 tsp vanilla
1 egg
1 1/4 cups all-purpose flour
3/4 cup 1/4-inch pieces fresh peaches*
3/4 cup coarsely chopped walnuts
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 400 degrees F. Grease bottoms only of six (6 oz.) custard cups, 10 (3-inch) muffin cups, or 12 (2 1/2-inch) muffin cups.

Mix oats and buttermilk in large bowl; beat in oil, molasses, vanilla and egg with fork. Stir in remaining ingredients just until flour is moistened.

Divide batter among cups (cups will be full). Place custard cups on cookie sheet.

Bake until wooden pick inserted in center comes out clean, custard cups 20 to 25 minutes, muffin cups 15 to 20 minutes. Immediately remove from cups.

*Canned peaches, well drained, or frozen peaches, thawed and well drained, can be used.

VARIATIONS:

OAT-DATE MUFFINS:
Substitute chopped dates for the peaches.

OAT-RAISIN MUFFINS:
Substitute raisins for the peaches.

Makes 6 jumbo, 10 large or 12 medium muffins
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988
MsgID: 0223446
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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