½ cup oats
½ cup enriched all-purpose flour
½ cup whole-wheat flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup low fat or fat free plain yogurt
1 large egg
2 Tablespoons vegetable oil
¾ cup sugar
½ cup canned peaches in 100% juice, drained thoroughly and diced
Oatmeal Topping:
¼ cup oats
1 Tablespoon all-purpose flour
1 Tablespoon sugar
1 Tablespoon vegetable oil
Peach Muffins with Oatmeal Topping
Servings: 12
Ingredients:
Directions:
- Preheat oven to 375 degrees.
- Make the topping; combine oatmeal, flour, sugar, and oil in small bowl and mix with fork.
- Make muffin batter; in large bowl, mix the oatmeal, flour, salt, baking powder, cinnamon, nutmeg, and sugar.
- In a separate bowl, mix yogurt, egg, and oil until smooth.
- Add the yogurt mixture to the dry ingredients. Mix only until the ingredients are combined. The batter will be slightly lumpy.
- Gently stir in the diced peaches.
- Spray a 12-muffin pan with cooking oil spray
- Divide the batter evenly in the muffin pan, filling each cup about ¾ full.
- Sprinkle oatmeal topping evenly over each muffin, about 1 teaspoon per muffin or ½ teaspoon per mini muffin.
- Bake for 25-30 minutes. Let cool.
Recipe Category
30 minutes or less, Kid-friendly recipes, Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Peach Muffins with Oatmeal Topping
Servings: 12
Ingredients:
½ cup oats
½ cup enriched all-purpose flour
½ cup whole-wheat flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup low fat or fat free plain yogurt
1 large egg
2 Tablespoons vegetable oil
¾ cup sugar
½ cup canned peaches in 100% juice, drained thoroughly and diced
Oatmeal Topping:
¼ cup oats
1 Tablespoon all-purpose flour
1 Tablespoon sugar
1 Tablespoon vegetable oil
Directions:
- Preheat oven to 375 degrees.
- Make the topping; combine oatmeal, flour, sugar, and oil in small bowl and mix with fork.
- Make muffin batter; in large bowl, mix the oatmeal, flour, salt, baking powder, cinnamon, nutmeg, and sugar.
- In a separate bowl, mix yogurt, egg, and oil until smooth.
- Add the yogurt mixture to the dry ingredients. Mix only until the ingredients are combined. The batter will be slightly lumpy.
- Gently stir in the diced peaches.
- Spray a 12-muffin pan with cooking oil spray
- Divide the batter evenly in the muffin pan, filling each cup about ¾ full.
- Sprinkle oatmeal topping evenly over each muffin, about 1 teaspoon per muffin or ½ teaspoon per mini muffin.
- Bake for 25-30 minutes. Let cool.
Nutrition Facts
12 serving per container
Serving size 1 muffin
| Amount Per Serving | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 140mg | 6% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 15g | ||
| Includes 13g Added Sugars | 26% | |
| Protein 4g | ||
| Vitamin D 0mg | 0% | |
| Calcium 60mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 132mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.