Recipe - Oat-Peach Muffins

1 cup Quickcooking oats
1 cup Nonfat buttermilk
One fourth cup Brown sugar, packed
One fourth cup Vegetable oil
2 tablespoon Light molasses
1 teaspoon Vanilla
2 Egg whites or One fourth cup
cholesterolfree
egg product
1 One fourth cup Allpurpose flour
1 One half teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Baking powder
One half teaspoon Salt
1 cup Chopped fresh, frozen
(thawed) or canned (well
drained) peaches

Heat oven to 400ø. Spray bottoms only of 12 medium
muffin cups, 2 One half x 1 One fourth inches, with nonstick
cooking spray, or line with paper baking cups.
Mix oats and buttermilk in large bowl.
Beat in brown sugar, oil, molasses, vanilla and egg
whites. Stir in remaining ingredients except peaches
just until flour is moistened (batter will be lumpy).
Fold in peaches. Divide batter evenly among muffin
cups (cups will be full). Sprinkle with sugar if
desired. Bake about 20 minutes or until golden brown.
Remove from pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini