One of the first cookbooks I purchased was the Better Crocker's New Choices Cookbook. I have found several wonderful recipes in that book, including these Oat Peach Muffins. These muffins are one of my very favorites from the book, and it's nice knowing they're made on the healthier side.
What really makes these muffins amazing is the molasses. Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon. The oats give a hearty texture, while the buttermilk yields a moist crumb. These muffins are a great way to put to use all of those fresh peaches this time of year. I do often use frozen peaches though, so we can enjoy these muffins all year long.
Oat Peach Muffins
Yields 12 muffins
1 1/4 cup all-purpose flour
1 1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup rolled oats
1 cup buttermilk
1/4 cup brown sugar, packed
1/4 cup canola oil
2 tablespoons molasses
1 teaspoon vanilla
1 egg, lightly beaten
1 cup chopped peaches (thawed if frozen)
- Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
- Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
- Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.