|Unbleached all-purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole-bran cereal||1 Cup (16 tbs) (Ready To Eat)|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Eggs||2 Large, lightly beaten|
|Dried peaches||1 1⁄2 Cup (24 tbs), coarsely diced|
1. Preheat the oven to 375°
2. Spray 18 muffin tin cups with nonstick cooking spray or line them with paper liners.
3. In a large bowl stir together the all-purpose flour, cereal, whole-wheat flour, baking powder, baking soda and cinnamon, and make a well in the center.
4. In a medium-size bowl beat together the buttermilk, honey, oil and eggs. Pour the buttermilk mixture into the dry ingredients, add the peaches and stir just until combined.
5. Divide the batter among the muffin cups and bake 20 to 25 minutes, or until the muffins are lightly-browned.