INGREDIENTS
1 (16ounce)can peaches , drain and diced small
2 cups whole wheat pastry flour , see note
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1 cup oatmeal , old fashionedor quick oats , not instant
2 eggs
1 cup milk
1/4 cup oil
1 (16ounce)can peaches , drain and diced small
2 cups whole wheat pastry flour , see note
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1 cup oatmeal , old fashionedor quick oats , not instant
2 eggs
1 cup milk
1/4 cup oil
DIRECTIONS
Preheat oven to 350°F.
Mix together dry ingredients, stir in oats and peaches.
Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don’t over mix lumpy is ok.
Pour into greased muffin cups - I dislike muffin papers - don’t grease if you use them.
Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
If using blueberries use about 1 1/2 cups.
Preheat oven to 350°F.
Mix together dry ingredients, stir in oats and peaches.
Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don’t over mix lumpy is ok.
Pour into greased muffin cups - I dislike muffin papers - don’t grease if you use them.
Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
If using blueberries use about 1 1/2 cups.
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