Peach-Oat Muffins

Please pardon the commission of the number one sin of food photography: the flash. I made this later in the evening on Sunday, and I knew they would all disappear the next morning. A few of the other women in my CPE group and I had talked about baking for the group, and since I was on-call Sunday and couldn't go anywhere, I figured I would make some muffins for our Monday morning session. After demolishing all but 4 peaches from our 27 pounds of peaches, I decided to use the last few and make these muffins.

They turned out deliciously. The peach flavor shone through, and I've come to appreciate whole-wheat flour and oats for making muffins taste more like breakfast and less like dessert. The recipe said they would make 20 muffins, but I shoved it into 12 and was left with beautiful muffin tops. I might overfill my muffin pan more often now!

Peach-Oat Muffins
source: Woman with a Whisk

Ingredients

• 1 c. all-purpose flour
• 1 c. whole-wheat flour
• 1 c. old-fashioned rolled oats
• 1/2 Tbsp. ground cinnamon
• 1/2 tsp. nutmeg, freshly grated
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. applesauce (the no-sugar added kind)
• 1/4 c. vegetable oil
• 3 eggs, lightly beaten
• 1 c. white sugar
• 1 c. brown sugar
• 4 peaches, pitted and chopped
  

Preparation

• Preheat the oven to 400 degrees. Line a muffin tin with baking cups. (I sprayed with Pam because I couldn't find my baking cups.)
  
• Combine the flours, oats, spices, baking soda and salt in a bowl.
• In a separate bowl, combine the applesauce, oil, eggs, and sugars.
• Add the wet mixture to the dry mixture and stir to combine. Fold in the peaches.
• Spoon the batter into the prepared muffin pan. Bake for ~25 minutes. Cool in the pan for ~10 minutes, then remove to a wire rack. If freezing the muffins, freeze individually for 30 minutes before storing them in a Ziploc freezer bag.