Oatmeal Peach Muffins
November 19, 2012 §
Today, I woke up with the intention of having a cultured day. It started out okay. We checked out a new church, went to Yulefest at the Nordic History Museum. Then we were supposed to go to the Seattle Art Museum. I love art museums. But I was tired so we came home and took a 3 hour nap instead. Not quite as cultured as I had hoped. But you know what, sometimes naps are totally necessary.
Naps are necessary like muffins are necessary too. Sometimes it’s those giant ones from the grocery store bakery that are covered in cinnamon and have about 950 calories. I always cave when I see those so I generally just ignore the bakery or you know I’ll get one.
Thankfully these muffins aren’t giant and covered in sugar. They do have some delicious sautéed peaches on top though. And they involve oatmeal so I’m just gonna call them healthy so it’s okay, have three and go take a nap.
Oatmeal Peach Muffins
- 12-24 thin peach slices
- 2 tablespoons of butter
- 1/4 cup sugar
- 1 cup rolled oats
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tablespoon baking powder
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 large eggs
1) Grease your muffin tin (sounds like a euphemism when I type it out….) sorry. Also, preheat your oven to 400 degrees.
2) Put the cup of milk and cup of oats together in a bowl or large measuring cup and soak for at least 15 minutes.
3) Now we’ll make the peaches for the topping. In a medium skillet put your butter in and let it melt. Next add the sugar and stir constantly until combined with butter. Add the peaches and let cook for a few minutes flipping once until warmed and looking delicious. Take off heat until you’re ready to put them on the muffins.
4) In a bowl stir together dry ingredients (flour, salt, cinnamon and baking powder). Now take your oat mixture and add rest of the ingredients (eggs, vanilla and oil).
5) Dump the oat & stuff into the flour mixture and stir just until combined.
6) Now fill your muffin tin with mixture (about 3/4 full as I like puffy muffins). Top each muffin with 1-2 peach slices. Bake 15-20 minutes. Let cool on a rack and serve warm! Store in airtight container. They’re pretty moist so I would store in the fridge if they won’t be eaten in a day or two.