Angie learned this recipe in her junior high home economics class.
Dry Ingredients
1 C whole wheat flour
½ C quick cooking rolled oats
⅓ C packed brown sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp nutmeg
½ tsp cinnamon
Wet Ingredients
15 – 20 oz peeled peach slices
1 egg, beaten
½ C milk
3 tbsp vegetable oil
Pre-heat oven to 400°F.
Dice peaches (canned or fresh) and set aside. Mix dry ingredients in one large bowl. Gently mix wet ingredients, including peaches, together in a separate bowl. Add wet ingredients to dry and stir gently just until mostly combined – It will be lumpy.
Spoon into greased muffin tins ⅔ of the way full. Bake for 15-20 minutes, or until golden on top and toothpick comes out mostly dry.
Yields: 12 muffins
Time to make: 30 min
Source: Angela Peterson Hoffman