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Oat-peach muffins

Yield: 12 Servings

Ingredients:

• 1 c Quick-cooking oats
• 1 c Nonfat buttermilk
• 1/4 c Brown sugar packed
• 1/4 c Vegetable oil
• 2 tb Light molasses
• 1 ts Vanilla
• 2 ea Egg whites or 1/4 cup --cholesterol-free --egg product
• 1 1/4 c All-purpose flour
• 1 1/2 ts Ground cinnamon
• 1 ts Baking soda
• 1 ts Baking powder
• 1/2 ts Salt
• 1 c Chopped fresh

Instructions:

frozen --(thawed) or canned (well --drained) peaches Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups 2 1/2 x 1 1/4 inches with nonstick cooking spray or line with paper baking cups. Mix oats and buttermilk in large bowl. Beat in brown sugar oil molasses vanilla and egg whites. Stir in remaining ingredients except peaches just until flour is moistened (batter will be lumpy). Fold in peaches. Divide batter evenly among muffin cups (cups will be full). Sprinkle with sugar if desired. Bake about 20 minutes or until golden brown. Remove from pan.

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