Peaches n' Cream Muffins

[aizan85]

Peaches n' Cream Muffins

While there is no "cream" in these muffins they are quite delicious
and rich with the low-fat ricotta and skim milk. They're a great
not-too-sweet, not-too-heavy snack for that morning fast-break or to
perk you up during that mid-afternoon slump.
ingredients:

1 cup quick cooking oats
½ cup light ricotta
½ cup skim milk
¼ cup packed brown sugar
¼ cup vegetable oil
2 tablespoons cooking molasses
1 teaspoon vanilla
2 tablespoons honey
1 whole egg
1 ¼ cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup roughly chopped pecans
1 cup peaches, chopped into ½-inch dice

directions:

1. Pre-heat oven to 400 F. Grease 6 custard cups or 12 smaller muffin
tins with butter or a small amount of vegetable oil and set aside.

2. Mix oats, ricotta and milk in a large mixing bowl. Add sugar,
vegetable oil, molasses, vanilla, honey and egg. Stir until well
combined.

3. Sift flour, cinnamon, baking soda, baking powder and salt together.
Add to wet ingredients and stir only until flour is moistened (lumps
are fine). Fold in nuts and peaches and divide evenly among custard
cups or muffin tins (they should be filled to slightly over-filled)

4. Bake for 20 - 25 minutes or until tops are starting to brown and a
tester inserted into the middle comes out clean. Remove from cups and
cool on wire rack.


after-thoughts:

These muffins freeze really well - wrap in saran wrap when completely
cooled and then freeze inside a ziplock freezer bag. Thaw overnight in
the fridge and then warm up slightly in a toaster oven.

[zee]

[prettyss0]

[prettyss0]

Nice