Pecans are toasted to intensify their earthy flavor which contrasts with sweet summertime peaches. These nutritionally diverse muffins are a great source of fiber and whole grains, and can keep up to a month in the freezer.
This recipe comes to us from our friends at myrecipes.com.
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Serves 24
Ingredients:
- a little oil or cooking spray, for preparing the muffin tins
- ¼ cup pecans, chopped
- 1 ¾ cups regular oats, uncooked
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 ¼ cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peach nectar*
- 1 cup nonfat buttermilk
- 5 cups wheat bran cereal
- 1/3 cup dried peaches, chopped
*bottled peach nectar can be found in the specialty juice section of most grocery stores, but if time allows, we suggest making your own.
Directions:
Preheat an oven to 375 degrees. Prepare a muffin tin with a light layer of oil or cooking spray.
In a small nonstick skillet over medium-low heat, toast the pecans, stirring often, for about 2-4 minutes, or until they are colored and fragrant.
Process the oats in a food processor or blender for about 45 seconds, or until they are finely ground.
In a medium bowl, beat the sugar and oil together with an electric mixer at medium speed for about 1 minute. Add the eggs, 1 at a time, beating until blended after each addition.
In a small bowl, combine the ground oats, flour, baking soda and salt.
In a separate small bowl, stir together the peach nectar and buttermilk.
Alternate adding the oat mixture and the peach mixture to the sugar mixture, beginning and ending with oat mixture. After each addition, stir until blended.
Gently fold the bran flakes, dried peaches and toasted pecans into the batter. Spoon the batter evenly into the prepared muffin tin cups, filling 3/4ths full.
Bake muffins for 20 minutes, or until golden brown.
