Peach and Oat Muffins Recipe

Name: Peach and Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups milk; 1 ¼ cups quick-cooking oats; 1 ½ cups self raising flour; ½ teaspoon salt; 1 egg; ½ cup packed brown sugar; ¼ cup butter, melted; 2 teaspoons vanilla; ½ teaspoon orange zest; 1 ½ cups canned peaches, drained and sliced

Servings: persons

1 ½ cups milk
1 ¼ cups quick-cooking oats
1 ½ cups self raising flour
½ teaspoon salt
1 egg
½ cup packed brown sugar
¼ cup butter, melted
2 teaspoons vanilla
½ teaspoon orange zest
1 ½ cups canned peaches, drained and sliced

1
Preheat oven to 400F (200C).
2
Lightly butter or spray non-stick muffin pans or line with paper baking cups.
3
Combine milk and oats in a bowl.
4
Leave for 5 minute
5
In large bowl, combine flour, salt and nutmeg.
6
Whisk egg, brown sugar, butter, vanilla and lemon rind into oat mixture.
7
Pour over dry ingredients and sprinkle with peaches.
8
Stir just until moistened.
9
Spoon into prepared muffin pan.
10
Bake for about 30 min or until tops are golden brown and firm to the touch.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups milk, 1 ¼ cups quick-cooking oats, 1 ½ cups self raising flour, ½ teaspoon salt, and more.

Yes, Peach and Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach and Oat Muffins

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