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.
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.
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.