| 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 |
tb |
Light molasses |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites or 1/4 cup cholesterol-free egg product |
| 1 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped fresh, frozen (thawed) or canned (well drained) peaches |
INSTRUCTIONS
Heat oven to 400°. 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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