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.