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.
1 cup oatmeal, old fashioned or 1 cup quick oats, not instant
2 eggs
1 cup milk
1/4 cup oil
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.
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