Peach Muffins

 

      1 cup          quick-cooking oats

      1 cup          buttermilk

    1/4 cup          vegetable oil

      2 Tablespoons  molasses

      1 teaspoon     vanilla

      1 large        egg

  1 1/4 cups         all-purpose flour

    1/4 cup          diced peaches

    3/4 cup          chopped pecans

    1/4 cup          light brown sugar, packed

  1 1/2 teaspoons    ground cinnamon

      1 teaspoon     baking soda

      1 teaspoon     baking powder

    1/2 teaspoon     salt

 

In a large mixing bowl, combine oats and buttermilk.  With a fork,

mix in vegetable oil, molasses, vanilla, and egg.  Add remaining

ingredients and stir just until dry ingredients are dampened.

 

Grease bottoms of 12 medium muffin cups.  Divide batter evenly among

muffin cups.  Bake at 400° for about 20 minutes, or until a wooden

pick or cake tester inserted in center comes out clean.

 

Makes 12 medium muffins.

 

 

 

Pecan Peach Muffins

 

  1 1/2 cups         all-purpose flour

    1/2 cup          sugar

      2 teaspoons    baking powder

      1 teaspoon     ground cinnamon

    1/4 teaspoon     salt

    1/2 cup          butter, melted

    1/4 cup          milk

      1 large        egg

      2 medium       peaches peeled, diced

 

 for the topping

    1/2 cup          chopped pecans

    1/3 cup          brown sugar packed

    1/4 cup          all-purpose flour

      1 teaspoon     ground cinnamon

      2 tablespoons  butter, melted

 

Preheat oven to 400 degrees F.  Grease and flour 12 muffin cups or

line with paper muffin cups.  Combine topping ingredients until

mixture is crumbly.  Set aside.

 

Combine flour, sugar, baking powder, cinnamon, and salt in a large

bowl.  Whisk together butter, milk, and egg in a separate bowl.  Stir

milk/egg mixture into the flour mixture and blend just until moistened.

Fold in diced peaches.  Spoon into muffin cups and sprinkle evenly

with topping mixture.

 

Bake for 20 to 25 minutes, or until a wooden pick inserted in center

comes out clean.  Remove from pan.

 

Makes 12 muffins.

 

 

 

Blueberry Peach Muffins

 

   My whole family requests these muffins as soon as peaches

   are in season!  If you like blueberry muffins, you will

   love these! --christine

 

      3 cups         all-purpose flour

    1/2 cup          white sugar

    1/2 cup          brown sugar

      1 Tablespoon   baking powder

      1 pinch        salt

      3 large        eggs

      1 cup          milk

    1/2 cup          butter, melted

      1 cup          blueberries

      1 cup          fresh peaches, peeled and diced

 

   cinnamon topping:

      2 teaspoons    white sugar

      1 teaspoon     ground cinnamon

    1/2 teaspoon     ground nutmeg

      2 Tablespoons  melted butter

 

Preheat the oven to 400 degrees F (200 degrees C).  Grease muffin tins,

or line with paper liners.

 

In a large bowl, stir together the flour, 1/2 cup white sugar, brown

sugar, baking powder and salt.  In a separate bowl, mix together the

eggs, milk and 1/2 cup of melted butter until well blended.  Pour the

wet ingredients into the dry, and mix until just blended.  Fold in the

blueberries and peaches.  Fill muffin cups with batter.

 

Bake for 18 to 20 minutes in the preheated oven, or until the tops

spring back when lightly touched.

 

In a small bowl, stir together the remaining sugar, cinnamon and

nutmeg.  Brush muffins with remaining melted butter, and sprinkle with

the cinnamon mixture.  Cool in the pan over a wire rack.

 

Makes 16 muffins.