Oat Peach Muffins Small Batch Recipes

Steps:

• Preheat oven to 350°F.
• Mix together dry ingredients, stir in oats and peaches.
• Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
• Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
• Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
• Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
• If using blueberries use about 1 1/2 cups.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Steps:

• Heat oven to 400 degrees.
• Grease bottoms only of six (6 oz.) custard cups,or 10 large muffin cups,or 12 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).
• If using custard cups,place on cooking 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.
• 6 jumbo,10 large or 12 medium muffins.
• Note: Dates or raisins can be substituted for the peaches.

Steps:

• Preheat oven to 400 degrees. Spray medium muffin cups with nonstick cooking spray.
• Mix oats and yogurt (or buttermilk) in bol. Beat in brown sugar, oil, molasses, vanilla and egg white.
• Stir in remaining ingredients, except peaches, just until flour is moistened. (Mixture will be lumpy.) Fold in peaches.
• Divide batter evenly among muffin cups. Sprinkle with sugar if desired.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.