RCI-BR.003.0296.001
Oat-peach muffins
Oat-peach muffins from the Recidemia collection
Prep15 min
Cook22 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- nonfat buttermilk1 cup
- brown sugar1/4 cuppacked
- 1/4 cup
- 2 tbsp
- 1 tsp
- each egg whites or ¼ cup2 unit
- --cholesterol-free1 unit
- --egg product1 unit
- 1 1/4 cup
- 1 1/2 tsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- chopped fresh1 cupfrozen
- --(thawed) or canned (well1 unit
- --drained) peaches1 unit
Method
1
Combine the quick-cooking oats and nonfat buttermilk in a bowl and let the mixture sit for 5 minutes to soften the oats.
2
Whisk together the brown sugar, vegetable oil, light molasses, vanilla, and egg whites in a separate bowl until well combined.
3
Stir the egg mixture into the oat-buttermilk mixture until fully incorporated.
4
In another bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt.
5
Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
6
Gently fold the chopped fresh or canned peaches into the batter until evenly distributed.
7
Preheat the oven to 400°F and line a muffin tin with paper liners or lightly grease it.
8
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
9
Bake at 400°F for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
22 minutes
10
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.