PEACH OATMEAL MUFFINS
This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.
Provided by momaphet
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- 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.
ALMOND PEACH MUFFINS
Meet the Cook: If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months. -Robin Henry, Sugar Land, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 211mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH & ALMOND MUFFINS
These delicious low fat treats are perfect for a summer treat and can be served warm or cold
Provided by Barney Desmazery
Categories Afternoon tea, Brunch, Snack, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
- Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.
Nutrition Facts : Calories 245 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
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ALMOND PEACH OAT MUFFINS | RECIPE | KITCHEN STORIES
From kitchenstories.com
Cuisine InternationalTotal Time 50 minsCategory Cake Baking
- Core and dice the peaches; you should have about 1 1/2 cups of cubed peaches. Set aside. Heat the oven to 190 C. Prepare a 12 cup muffin tray and 8-10 cups of a mini muffin tray by adding a paper liner inside each cup.
- In a small bowl mix half of the chopped almonds with 2 tbsp of rolled oats. In another small bowl reserve 1-2 tbsp of sugar. Set both aside. In a medium bowl whisk the remaining oats and almonds with flour, wheat bran, salt and baking powder.
- Add the butter, oil, remaining sugar and a few drops of milk in a large bowl and beat until pale and creamed. Add the egg followed by vanilla and almond extract, continue beating until the mixture is getting a bit thick.
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PEACH OATMEAL MUFFINS WITH ALMONDS - 2 COOKIN MAMAS
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Ratings 2Category BreakfastCuisine AmericanTotal Time 45 mins
- Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray or you can use paper liners.
HEALTHY PEACH OATMEAL MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
- Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the peaches.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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