Muffin Thursday: peach muffs

Fresh Jersey peaches plus oats and brown sugar.  But not a whole lot of brown sugar.  Which makes this muffin not so bad for you.  Portable breakfast.  Like oatmeal you can hold in your hand.  I actually threw these together the other night after dinner while my friend's birthday cake was in the oven.  My peaches were about a day away from being too ripe so I recycled them into a muffin.

Peach Oat Muffins
Adapted from Alida's Kitchen

Ingredients:
(dry)

• 1 1/4 cup all-purpose flour
• 1 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup rolled oats

(wet)

• 1 cup buttermilk
• 1/4 cup brown sugar, packed
• 1/4 cup canola oil
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 2 peaches cut up and mashed

Method:

Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).  In a medium bowl, combine all dry ingredients.  In a large bowl, combine all wet ingredients.  Fold wet into dry. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.