This recipe comes from a cute little cookbook called Muffins And Other Morning Bakes, currently available in paperback at a great price!
The cool thing about these muffins, although the recipe calls for fresh peaches, I generally use canned peaches (or pears!) with fantastic results. Delicious, and fairly easy to put together. I’m happy for any excuse to make a batch of muffins. You can whip these up while you’re waiting for your coffee to brew. Yum.
Fresh peaches make these muffins extra special. Serve warm with fruit salad compote and plenty of plain yogurt.
Makes 12 muffins
1 1/3 cup rolled oats
1 1/3 cups buttermilk (I never have this, I just add vinegar OR lemon juice to milk)
1 large egg, lightly beaten
1/3 cup melted butter or vegetable oil
1/2 cup plus 1 tablespoon light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
12 oz. almost ripe peaches, rinsed, pitted and flesh cut into large chunks (I use 1 15-ounce can of peaches or pears, drained and roughly chopped)
Preheat oven to 425 degrees F. Put the rolled oats and the buttermilk in a large bowl and let soak for 10 minutes. Add the lightly beaten egg, melted butter or vegetable oil, and sugar and mix well.
Sift the flour, baking powder, baking soda and spices onto the soaked oat mixture and stir briefly. Quickly fold in the chopped peaches. Do not beat or over mix; the batter should look slightly streaky. Spoon the mixture into the prepared muffin pan, filling each cup about two-thirds full.
Bake for about 20 minutes until golden brown and firm to the touch. Let cool in the pan for 1 minute, then turn out onto a wire rack. Eat warm, immediately or within 24 hours When thoroughly cooled, the muffins can be wrapped then frozen for up to 1 month.