Quick Nectarine Oat Muffins
|Whole wheat flour||2 Cup (32 tbs)|
|Uncooked rolled oats||1 Cup (16 tbs)|
|Unprocessed bran/Wheat germ||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Grated orange peel||3 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|California nectarines||3 , chopped|
Preheat oven to 400°F.
Combine flour, oats, bran, brown sugar, baking soda, orange peel, cinnamon and salt in large bowl.
Combine eggs, buttermilk and oil in medium bowl until blended; stir into flour mixture just until blended.
Fold in nectarines.
Spoon evenly into 20 (2 1/2 inch) nonstick muffin cups.
Bake 20 minutes or until wooden pick inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans.