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Categories:
oats buttermilk vegetable oil light molasses vanilla egg flour well walnuts brown sugar ground cinnamon baking soda baking powder salt
Viewed: 55 - Published at: 5 years agoIngredients
- 1 cup quick-cooking oats
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tablespoons light molasses
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/4 1/4 cup well-drained canned peach slices or 1/4 cup frozen and thawed peach slices
- 1/4 cup coarsely chopped walnuts
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Method
- Heat oven to 400 degrees.
- Grease bottoms only of six (6 oz.) custard cups,or 10 large muffin cups,or 12 muffin cups.
- Mix oats and buttermilk in large bowl.
- beat in oil,molasses,vanilla and egg with fork.
- Stir in remaining ingredients just until flour is moistened.
- Divide batter among cups (cups will be full).
- If using custard cups,place on cooking sheet.
- Bake until wooden pick inserted in center comes out clean,custard cups 20 to 25 minutes,muffin cups 15 to 20 minutes.
- Immediately remove from cups.
- 6 jumbo,10 large or 12 medium muffins.
- Note: Dates or raisins can be substituted for the peaches.
