Oat Peach Muffins
|Quick-cooking oats||1 Cup (16 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Light molasses||2 Tablespoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Fresh peach pieces||3⁄4 Cup (12 tbs) (1/4-Inch Pieces)|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Heat oven to 400°.
Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 /4 inches.
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 muffin cups (cups will be full).
Bake until wooden pick inserted in center comes out clean, 15 to 20 minutes.
Immediately remove from cups.