Oat-peach Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads, Low-cal | 12 | Servings | |
INGREDIENTS
| 1 | c | Quick-cooking oats |
| 1 | c | Nonfat buttermilk |
| 1/4 | c | Brown sugar, packed |
| 1/4 | c | Vegetable oil |
| 2 | T | Light molasses |
| 1 | t | Vanilla |
| 2 | Egg whites or 1/4 cup | |
| cholesterol-free | ||
| egg product | ||
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | t | Ground cinnamon |
| 1 | t | Baking soda |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Chopped fresh, frozen |
| thawed or canned well | ||
| drained peaches |
INSTRUCTIONS
Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites. Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy). Fold in peaches. Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar if desired. Bake about 20 minutes or until golden brown. Remove from pan. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 253.7mg
Potassium: 105.3mg
Carbohydrates: 22g
Fiber: 1.6g
Sugar: 6.8g
Protein: 3.1g