You are here: Seasoned Cooking » All Issues » September 2006 Issue » This Article » Page 2
September 2006 Issue
After School Snacks
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

MinuteMeals provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

Browse through thousands of quality recipes by category or use our Search Tool. Free Online Culinary Help, cookery charts, kitchen tips and more.

Russian, American and Iranian caviar.

Spiced Peach Oatmeal Muffins

  • 1 cup quick cooking oats
  • 1 cup buttermilk
  • 1/3 cup brown sugar
  • 1/3 cup applesauce
  • 1/4 cup molasses
  • 2 eggs
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups pitted and diced fresh peaches
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin cups or line them with paper muffin liners.

In a large bowl, mix together the oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together the flour, baking soda and baking powder. Stir the flour mixture into the eggs mixture, just until moistened. Carefully fold in the peaches. Spoon the batter into the prepared muffin cups.

Bake in a preheated oven for 15 minutes. While the muffins are baking, combine 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. After 15 minutes of baking, remove the muffins from the oven and sprinkle with the cinnamon sugar. Return to the oven and continue baking for 3 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • Yields: 1 dozen muffins
  • Preparation Time: 25 minutes

If there's a topic that you'd like to see covered in this column, let me know. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.