PEACHY OATMEAL MUFFINS
2 cups whole-wheat flour
1 cup rolled oats, uncooked
1/2 cup unprocessed wheat bran
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
3 teaspoons orange zest
1 1/2 teaspoons ground cinnamon
3 fresh peaches, finely chopped*
Preheat oven to 400 degrees F. Line 12-cup muffin tin with paper baking liners.
In large bowl, combine flour, oats, wheat bran, sugar, baking soda and salt. Make well in center.
In another bowl, whisk together eggs, buttermilk and oil. Stir in zest and cinnamon. Add to dry ingredients, stirring just until moistened.
Fold in peaches. Spoon batter into prepared muffin tin, filling cups three-fourths full.
Bake in preheated oven about 20 minutes, until golden brown.
*VARIATIONS:
Two cups fresh chopped pears, plums or nectarines can be substituted for peaches. Or, 6 canned peach halves, chopped. Frozen peaches also are an option.
Makes 12 muffins
Source: Another 250 Best Muffin Recipes by Esther Brody
2 cups whole-wheat flour
1 cup rolled oats, uncooked
1/2 cup unprocessed wheat bran
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
3 teaspoons orange zest
1 1/2 teaspoons ground cinnamon
3 fresh peaches, finely chopped*
Preheat oven to 400 degrees F. Line 12-cup muffin tin with paper baking liners.
In large bowl, combine flour, oats, wheat bran, sugar, baking soda and salt. Make well in center.
In another bowl, whisk together eggs, buttermilk and oil. Stir in zest and cinnamon. Add to dry ingredients, stirring just until moistened.
Fold in peaches. Spoon batter into prepared muffin tin, filling cups three-fourths full.
Bake in preheated oven about 20 minutes, until golden brown.
*VARIATIONS:
Two cups fresh chopped pears, plums or nectarines can be substituted for peaches. Or, 6 canned peach halves, chopped. Frozen peaches also are an option.
Makes 12 muffins
Source: Another 250 Best Muffin Recipes by Esther Brody
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