Oatmeal Peach Muffins

From the 2004 Milk Calendar
Whether you use fresh peaches in season or canned or frozen peaches throughout the year, these muffins are absolutely delicious.
- Christine Cushing

Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 30 mins
Yields 12 muffins
PreparationWhat You Need 1 1/2 cups (375 ml) milk
1 1/4 cups (110 g) quick-cooking rolled oats
1 1/2 cups (195 g) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground nutmeg
1 egg [55 g]
1/2 cup (110 g) packed brown sugar
1/4 cup (57 g) butter, melted
2 tsp (10 ml) vanilla extract
1/2 tsp (2 ml) grated lemon rind
1 1/2 cups (336 g) chopped fresh, frozen or
drained canned peaches


Instructions Preheat oven to 400 °F (200 °C). Lightly butter or spray 12 non-stick muffin pans or line with paper baking cups.

In bowl, combine milk and oats. Let stand for 5 min. In large bowl, combine flour, baking powder, salt and nutmeg. Whisk egg, brown sugar, butter, vanilla extract and lemon rind into oat mixture. Pour over dry ingredients and sprinkle with peaches. Stir just until moistened.

Spoon into prepared muffin pan. Bake for about 30 min or until tops are golden brown and firm to the touch. Let cool.


Tips There is no need to peel fresh peaches; just rub off the fuzz under cool running water. If using canned peaches, drain through a sieve and pat dry. Use reserved juice to add to smoothies or combine with other fruit juices such as cranberry or orange for a refreshing drink.

For the Adventurous:
Add a crumb topping to dress up muffins. In bowl, combine 2 tbsp (30 mL) each quick-cooking rolled oats and packed brown sugar; drizzle with 2 tbsp (30 mL) melted butter and mix until crumbly. Sprinkle over muffins before baking.