We are getting ready to go on a road trip. Dale likes to leave at 0 Dark Hundred. Earlier if he could… sigh. Driving out of our area we’ll see lots of deer (aghhh must be alert!), stars and a few farmers in the fields, but not a lot of McD’s, BK’s or anywhere that even the smell of coffee is available. So, for the first hour I pack 2 muffins and 2 travel mug of java. Have to have all the help I can to keep the eye lids UP!
Last year, our farmer’s market had multiple peach booths. I bought multiple pecks of peaches. None went to waste. Each time I bought some, I canned some. We have carefully used them all winter long and there are 5 pints left. Time for repeat performance. Canned peaches are so great to use in recipes that call for applesauce, it’s a natural substitute and is packed with flavor.
Here is a recipe where I did the switch. I just smashed up 3 peach halves to make up the 3/4 measurement. I think you will agree that it not only works, but it works wonderfully!
Peach Oatmeal Muffins
1 c Quick Oats (the type that cooks in one minute)1 c flour1/4 c brown sugar Splenda (or 1/2 c brown sugar)2 t baking powder1/2 t cinnamon
1/4 t baking soda1/4 t salt3/4 c smashed peaches (3 canned peach halves)1/3 c vegetable oil1 egg1 t vanilla extract
Preheat oven to 400 degrees. Grease a muffin pan or use liners.
In a large bowl combine dry ingredients. Stir to make certain the brown sugar is distributed. In a separate bowl, smash the peach halves. To this add the rest of the ingredients. Add these to the dry ingredients all at once, stir JUST until moistened, not well mixed.
Divide into the muffin cups.
Bake 20-24 minutes depending upon your oven, and the size of your muffin pan. I use a 6 cup tin, and I bake the muffins for 22 minutes. Test with tooth pick until tester comes out dry. Let sit in the tin for 5 minutes and then remove muffins from tin.