Peach Oatmeal Muffins

100_3670 smThese little gems are inspired by a peach bread recipe—they’re every bit as delicious as they sound. Try them warm from the oven with a little butter. They’re also excellent once they’ve cooled and the spices and peaches have mellowed (though they may not last long enough to cool).

3 cups peaches (fresh, frozen or canned; peeled, cut into small pieces and drained)

2 cups whole wheat flour

¾ cup all-purpose flour

½ c brown sugar

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp ginger

¼ tsp cloves

1 cup old-fashioned rolled oats

2 eggs

1 cup milk

¼ cup vegetable oil

¼ tsp almond extract

Combine the flour, sugar, baking powder, baking soda, salt and spices in a large bowl. Add the oats and peaches, stirring until the peaches are coated. In a separate bowl, beat the eggs, milk, oil, and almond extract. Add to the flour mixture and stir just until evenly moistened.

Scoop the batter into greased muffin tins (makes about 18 muffins), and bake at 190°C (375°F) for about 25 minutes. Allow to cool 5 minutes in the pan before turning out.