Oatmeal Peach Muffins
Strusel Mix:
3 tbsps. packed dark brown sugar
2 tbsps. unbleached all purpose flour
1 tsp. cinnamon
1 tbsp. canola oil
Muffins:
Nonstick olive or canola oil spray
1 cup old fashioned rolled oats
1 and 1/2 cups whole-wheat pastry flour
2 tsps. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup sugar
3/4 cup skim milk
6 tbsps. unsweetened applsauce
2 tbsps. canola oil
1 tsp. vanilla
1 cup chopped firm but rip peaches (or substitute frozen and thawed peaches)
Preheat oven to 400 degrees. Coat 12 cup muffin tin with oil spray and set
aside. In small bowl, combine all streusel mix ingredients and set aside.
In large bowl, mix oats, flour, baking powder and salt. In separate bowl, whisk
eggs with sugar. Whisk in milk, applesauce, oil and vanilla. Pour over dry
ingredients. mix just until combined. Gently fold in peaches.
Spoon batter into prepared tins. Top each with streusel mix. Bake 20 to 25
minutes or until toothpick inserted comes out clean. Remove from oven and cool
in pan for 5 minutes, then remove from pan and transfer to wire rack to
continue cooling.
Makes 12 muffins.
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