How To make Oat Peach Muffins
1 cup quick cooking oats
1 cup nonfat buttermilk
1/4 cup packed brown sugar
1/4 cup vegetable oil
2 tablespoons light molasses
1 teaspoon vanilla
2 egg whites
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peaches -- chopped*
* Can use fresh, frozen (thawed) or well-drained canned peaches
Heat oven to 400?. Spray bottoms only of 12 medium muffin cups with nonstick co oking spray. Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites. Stir in remaining ingredients except peache s until flour is moistened (batter will be lumpy). Fold in peaches. Divide ba tter evenly among muffin cups (cups will be full). Bake about 20 minutes or un til golden brown. Immediately remove from pan.
Makes 12 muffins Per muffin:
155 calories 4 g protein 24 g carbohydrate 5 g fat 1 g fiber
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How To make Oat Peach Muffins's Videos
PEACH MUFFINS - VIDEO RECIPE
Ingredients:
4 peaches
2 1/2 cups (375g) self-raising flour
1/2 cup (80g) brown sugar
1 cup (250ml) skim milk
1 egg
20g unsaturated margarine
2 tbs rolled oats
ENJOY!
~ Nicko
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Music from Nicko's Kitchen is from
Used with permission
Fresh Peach Muffins ???????? | A Sweet Pea Chef
Make these easy peach muffins with a delish crumb topping for a great sweet treat that also happens to be high in protein and low in carbs, if you can believe it!! These healthy muffins are clean eating.
INGREDIENTS
For The Dry Ingredients:
2 cups spelt flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. sea salt
For The Wet Ingredients:
1 1/4 cups unsweetened almond milk
2 tbsp. coconut oil melted and cooled, plus more for greasing tin
1/3 cup liquid egg whites (or 2 egg whites)
1 tsp. vanilla extract
1/4 cup pure maple syrup
1 cup fresh peaches, diced (approx. 1 peach)
For The Crumb Topping:
2 tbsp. spelt flour
2 tbsp. coconut sugar
1 tbsp. coconut oil, solid, solid
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
Grab the full recipe on the blog at
HOW TO SUBSTITUTE SPELT FLOUR
Instead of spelt flour, you could also use the following:
SAME 1:1 RATIO AS SPELT FLOUR:
. whole wheat pastry flour
. cassava flour (GF, nut-free)
. almond flour (GF)
REQUIRE MORE LIQUID THAN SPELT FLOUR:
. coconut flour – but you’ll need to add more liquids
REQUIRE MORE FLOUR THAN SPELT FLOUR:
. oat flour – you’d need to add in a little more oat flour than what’s called for with the spelt flour
HOW TO REPLACE 1 WHOLE EGG:
If you need to substitute for the egg whites for taste or dietary preference, though, here’s how to do it.
. use 1/4 cup liquid egg whites
. use 2 egg whites
. 1 use flax eggs (vegan, 1 tbsp ground flaxseed meal + 3 tbsp water)
. 1 chia eggs (vegan, 1 tbsp ground chia seeds + 3 tbsp water)
. 1/4 cup mashed banana mashed banana
. 1/4 cup unsweetened applesauce
⠀
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Fresh Peach Muffins: Nothin' But Muffins #19
When peaches are in season, keep a couple aside to get really ripe...then make a batch of these delicious muffins!
For the recipe, go to:
Jersey Fresh Peach Muffins
Full recipe:
Music:
Peach Oat Muffins
Perfect any time. Make some today.
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When it comes to a classic dessert to go with our family dinners, Peach muffins one of my favorite recipes to make. What I like about this peach muffins recipe is the fact that its fresh products, canned peaches not. Once you have cooked, can be served with ice cream vanilla or vanilla yogurt with a little whipped cream on top. You will need to refrigerate leftovers in an airtight container. He seems to have always existed, in all sizes and flavors. modern peach muffins is actually a fairly recent development, however. Here is an overview of some of the interesting facts about cupcakes that will give a little something to chew with breakfast. The way we eat peach muffins changed, too. Originally conceived as a snack or meal at dinner, the little bakery products became available for breakfast, dessert and all sorts of other uses. Now it's common to take a bun that late night snack or even eat for lunch. Some yeast is still used, but others relied on the baking soda. Many have been actually cooked in a sheet instead of in the oven. Peach muffins were wheat or regular corn. They could be eaten with butter and jam, and were usually relatively small.