fresh peach and oat muffins

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1 1/3 cup rolled oats
1 1/3 cup buttermilk
1 large egg, lightly beaten
1/3 c. melted butter
1/2 c. light brown sugar
1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 peaches, rinsed, pitted and flesh cut into large chunks

Preheat the oven to 425*. Mix together the rolled oats and buttermilk in a large bowl, and let sit for 10 minutes. Add the egg, melted butter and sugar to the soaked oat mixture & mix well.

Sift the flour, baking powder, baking soda, and spices into the mixture & stir briefly. Quickly fold in peaches. Spoon mixture into the muffin pan.

Bake in preheated oven for 20~25 minutes, until golden brown & firm to the touch.

Best eaten when still warm or next day gently reheated. Can be frozen up to 1 month.

 

 

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 enjoy!