Peach and Oatmeal Muffins

September 11, 2012

Aaron and I celebrated our fifth wedding anniversary a few days ago.

Five years!

And you know what?

I’m happy.

Really happy.

I don’t think I could have ever imagined just how great all of this could be. Or where the 5 years would take us. I guess to Canada is the answer.

We decided on a nice dinner in Vancouver in celebration. Later, we popped open a wedding present from my older brother.

It was perfect.

With Aaron back in school and me playing homemaker, I’ve been making a lot of foods that are grab-able—easy for Aaron to throw in his bag and have a snack between classes. Muffins completely fit the bill in this category. Portable, delicious and hunger stomping.

So, I give you Peach and Oatmeal Muffins.

I love that there is real, fresh fruit in these little guys and they are not overly sweet. Also, the oatmeal helps fill you up and keep you satisfied.

Peach and Oatmeal Muffins

1 1/2 cups milk

1 1/4 cups quick cooking rolled oats

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 egg

1/2 cup packed brown sugar

1/4 cup butter, melted

2 teaspoons vanilla extract

1/2 teaspoon lemon zest

1 1/2 cups fresh peaches, chopped

1/4 cup sliced almonds

Combine the milk and oats and let stand for 5 minutes. Meanwhile, combine flour, baking powder, salt and nutmeg in a large bowl. Whisk together egg, brown sugar, butter, vanilla extract and zest with the oat mixture. Pour over dry ingredients and sprinkle with peaches. Stir until just combined.

Spoon into prepared muffin pan and sprinkle with sliced almonds. Bake at 400°F for about 30 minutes or until tops are golden brown.

Recipe: Dairy Goodness

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