peach oatmeal muffins
i saw these little peach oatmeal muffins on pinterest sunday afternoon,
and just so happened to have one peach in my fridge and a whole lot of oatmeal in the cupboard!
they are so dang tasty (and cute too) that i just had to share.
(as copied from the scaling back blog)
Peach Oatmeal muffins
makes 12 muffins
1 1/4 cups all-purpose flour
1 cup rolled oats
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 large eggs
For the topping:
2 medium peaches
1 tablespoon freshly grated ginger
2 tablespoons butter
1/4 cup sugar
Pre-heat the oven to 500 degrees
For the topping:
Melt the butter in a medium saucepan, add the sugar and grated ginger and cook until the sugar is dissolved. Add the peaches to the pan and cook until they start to release their juices. Set aside to cool slightly while you prepare the batter.
For the muffins:
Place the cup of oats in the milk and let soak for at least 15 minutes (you can soak them the night before if you want to make them first thing in the morning). Mix together the flour, salt, cinnamon and baking powder. Add the eggs, vanilla and oil to the milk and oat mixture then pour the wet ingredients into dry ingredients. Mix just until combined, don’t overmix or you will have tough muffins.
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Top the muffins with 2 slices of peaches and spoon any remaining juices over the top. Place muffins in the oven and immediately drop the temperature to 400 degrees. Bake for 15 to 20 minutes or until muffins are golden brown and firm to the touch.
since i only had one peach
i ended up with most of my muffins only having one skinny peach slice on top.
but lack of peaches aside, these are tasty tasty muffins!
its been nice to have them for breakfast in the mornings too.
i could see sunday afternoon muffins being a tradition i could get used too...
by michael ann