Oat-Peach Muffins
| Yield: | 12 Servings |
| Categories: | Low-Calorie, Breads |
| 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 | Egg whites or 1/4 cup | |
| DIVIDER | --cholesterol-free | |
| DIVIDER | --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, frozen |
| DIVIDER | --(thawed) or canned (well | |
| DIVIDER | --drained) peaches |
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