Recipe: Oatmeal Peach Muffins
This recipe comes from CSA Member Randie!
"These are portable but slightly creamy in the middle- halfway between a muffin and a bowl of oatmeal. This version features peaches because they're perfect right now and hard to resist, but almost any fruit can be used. The yield is about 18 bakery sized muffins. Using a regular kitchen pan, it will be more... maybe 2 dozen? The cases I use are parchment lotus cups and everything just slides out easily. We just unfold them flat and use them as a plate. Regular cases might stick on the edges a little as the only fat in these is from the coconut milk. "
600g (about 6 cups) rolled oats
2 teaspoons baking powder
1 tablespoon each: vietnamese and ceylon cinnamon
1/2 teaspoon salt
1 can, 13.5 oz full fat coconut milk
3/4 cup pure maple syrup
1/4 cup blackstrap molasses (can use all maple syrup)
2 tablespoons vanilla extract
1 cup chopped nuts or seeds of your choice (optional)
1 dozen medium peaches, diced. Peeled or not, per your preference.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake cases. Mix the oats, baking powder, cinnamons, and salt well to make sure everything is evenly distributed. Add the wet ingredients stirring after every addition. Fold in the nuts and diced peaches gently.