Monday, July 23, 2012

in the kitchen: Peach Oatmeal Muffins

image from Scaling Back

Good morning! 
I had come across this Peach Oatmeal Muffin on Pinterest (of course) and thought it would be perfect to try out over the weekend while we were at our friend's cabin. The recipe was pretty simple and didn't take too long to whip up. I think I added just a teensy bit too much sugar to the peach/butter/sugar topping, but certainly didn't ruin anything! I was happy with the final product-the sweet peach top made a perfect balance for the just slightly cinnamon flavored muffin. I would definitely recommend adding this to your recipe box-perfect for everyone AND I think you could switch peaches out for some other fruits if peaches aren't your thing....
Peach Oatmeal muffins from Scaling Back
makes 12 muffins
  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 large eggs
For the topping:
  • 2 medium peaches
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons butter
  • 1/4 cup sugar
Pre-heat the oven to 500 degrees
For the topping:
Melt the butter in a medium saucepan, add the sugar and grated ginger and cook until the sugar is dissolved.  Add the peaches to the pan and cook until they start to release their juices.  Set aside to cool slightly while you prepare the batter.
For the muffins:
Place the cup of oats in the milk and let soak for at least 15 minutes (you can soak them the night before if you want to make them first thing in the morning).  Mix together the flour, salt, cinnamon and baking powder.  Add the eggs, vanilla and oil to the milk and oat mixture then pour the wet ingredients into dry ingredients.  Mix just until combined, don’t overmix or you will have tough muffins.  
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full.  Top the muffins with 2 slices of peaches and spoon any remaining juices over the top.  Place muffins in the oven and immediately drop the temperature to 400 degrees.  Bake for 15 to 20 minutes or until muffins are golden brown and firm to the touch.


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