Post by Loupy on Sept 2, 2015 2:34:33 GMT -7
Peach and Oatmeal Muffins
By: Jamie @ jamiecooksitup.net/
Did you know that September is National Breakfast Month? Since I found that out I wanted to share this delicious new muffin recipe. They are sort of like Peach Cobbler, but in a hearty muffin form. This means it will taste like you are eating peach cobbler for breakfast...You're welcome!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 18 muffins
Ingredients
MUFFINS:
1 1/4 C quick cooking oats
1 1/2 C milk
2 C chopped peaches (about 4-5 peaches)
1 3/4 C flour
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C brown sugar
1 egg
1/2 C melted butter
2 tsp vanilla
1 tsp lemon juice
STREUSEL TOPPING:
5 Tbl quick cooking oats
5 Tbl brown sugar
5 Tbl flour
5 Tbl melted butter
1/4 tsp cinnamon
dash salt
Instructions
1. Preheat your oven to 375 degrees.
2. Into a large mixing bowl place 1 1/4 C quick cooking oats.
Pour 1 1/2 C milk over the top and allow the two to sit together for 5 minutes.
3. Peel and chop 4-5 peaches.
You will need 2 cups total.
4. In a separate bowl combine 1 3/4 C flour, 1/2 tsp salt, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 3/4 C brown sugar.
Whisk it together with a fork.
Add 1 egg and mix it in.
Add the mixture to the oatmeal and milk.
Stir it in, but be sure not to over mix.
You should still see streaks of flour.
Add 1/2 C melted butter and stir it in.
5. Add the peaches, 2 tsp vanilla and 1 tsp lemon juice.
Stir it all together to combine.
6. Scoop the batter into muffin tins that have been sprayed generously with cooking spray, or have been lined with cupcake liners.
Only fill each tin 2/3 of the way full.
7. To make the streusel topping combine 5 Tb oats, 5 Tb brown sugar, 5 Tb flour, 5 Tb melted butter, 1/4 tsp cinnamon and a dash of salt.
Sprinkle it on top of the muffins.
8. Pop them in the oven and bake for 15-20 minutes or until the insides are set and a toothpick inserted into the center comes out clean.
9. Allow them to sit in the tins for 5 minutes.
Remove to a wire rack to cool, or eat them immediately.
Store the leftovers in an airtight container.
They also freeze really well.
Enjoy!
By: Jamie @ jamiecooksitup.net/
Did you know that September is National Breakfast Month? Since I found that out I wanted to share this delicious new muffin recipe. They are sort of like Peach Cobbler, but in a hearty muffin form. This means it will taste like you are eating peach cobbler for breakfast...You're welcome!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 18 muffins
Ingredients
MUFFINS:
1 1/4 C quick cooking oats
1 1/2 C milk
2 C chopped peaches (about 4-5 peaches)
1 3/4 C flour
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C brown sugar
1 egg
1/2 C melted butter
2 tsp vanilla
1 tsp lemon juice
STREUSEL TOPPING:
5 Tbl quick cooking oats
5 Tbl brown sugar
5 Tbl flour
5 Tbl melted butter
1/4 tsp cinnamon
dash salt
Instructions
1. Preheat your oven to 375 degrees.
2. Into a large mixing bowl place 1 1/4 C quick cooking oats.
Pour 1 1/2 C milk over the top and allow the two to sit together for 5 minutes.
3. Peel and chop 4-5 peaches.
You will need 2 cups total.
4. In a separate bowl combine 1 3/4 C flour, 1/2 tsp salt, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 3/4 C brown sugar.
Whisk it together with a fork.
Add 1 egg and mix it in.
Add the mixture to the oatmeal and milk.
Stir it in, but be sure not to over mix.
You should still see streaks of flour.
Add 1/2 C melted butter and stir it in.
5. Add the peaches, 2 tsp vanilla and 1 tsp lemon juice.
Stir it all together to combine.
6. Scoop the batter into muffin tins that have been sprayed generously with cooking spray, or have been lined with cupcake liners.
Only fill each tin 2/3 of the way full.
7. To make the streusel topping combine 5 Tb oats, 5 Tb brown sugar, 5 Tb flour, 5 Tb melted butter, 1/4 tsp cinnamon and a dash of salt.
Sprinkle it on top of the muffins.
8. Pop them in the oven and bake for 15-20 minutes or until the insides are set and a toothpick inserted into the center comes out clean.
9. Allow them to sit in the tins for 5 minutes.
Remove to a wire rack to cool, or eat them immediately.
Store the leftovers in an airtight container.
They also freeze really well.
Enjoy!
