Ingredients
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1 (16 ounce) can peaches, drain and diced small
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2 cups whole wheat pastry flour, see note
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3/4 cup sugar
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1/2 teaspoon salt
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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3/4-1 teaspoon cinnamon
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1/4-1/2 teaspoon nutmeg
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1/4-1/2 teaspoon ground ginger
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1 cup oatmeal, old fashioned or 1 cup quick oats, not instant
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2 eggs
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1 cup milk
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1/4 cup oil
Instructions
- Preheat oven to 350°F.
- Mix together dry ingredients, stir in oats and peaches.
- Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
- Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
- Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
- Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
- If using blueberries use about 1 1/2 cups.