Oat Peach Muffins

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 tablespoons light molasses
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/4 1/4 cup well-drained canned peach slices or 1/4 cup frozen and thawed peach slices
• 1/4 cup coarsely chopped walnuts
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Heat oven to 400 degrees.
2. Grease bottoms only of six (6 oz.) custard cups,or 10 large muffin cups,or 12 muffin cups.
3. Mix oats and buttermilk in large bowl.
4. beat in oil,molasses,vanilla and egg with fork.
5. Stir in remaining ingredients just until flour is moistened.
6. Divide batter among cups (cups will be full).
7. If using custard cups,place on cooking sheet.
8. Bake until wooden pick inserted in center comes out clean,custard cups 20 to 25 minutes,muffin cups 15 to 20 minutes.
9. Immediately remove from cups.
10. 6 jumbo,10 large or 12 medium muffins.
11. Note: Dates or raisins can be substituted for the peaches.

oats, buttermilk, vegetable oil, light molasses, vanilla, egg, flour, well, walnuts, brown sugar, ground cinnamon, baking soda, baking powder, salt

Taken from www.food.com/recipe/oat-peach-muffins-79986 (may not work)