1 cup quick cooking oats 1 cup nonfat buttermilk 1/4 cup packed brown sugar 1/4 cup vegetable oil 2 tablespoons light molasses 1 teaspoon vanilla 2 egg whites 1 1/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup peaches -- chopped* * Can use fresh, frozen (thawed) or well-drained canned peaches Heat oven to 400?. Spray bottoms only of 12 medium muffin cups with nonstick co oking spray. Mix oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites. Stir in remaining ingredients except peache s until flour is moistened (batter will be lumpy). Fold in peaches. Divide ba tter evenly among muffin cups (cups will be full). Bake about 20 minutes or un til golden brown. Immediately remove from pan. Makes 12 muffins Per m
uffin: 155 calories 4 g protein 24 g carbohydrate 5 g fat 1 g fiber Diabetes Action Research & Education Foundation 426 C Street, NE Washington, DC 20002 Recipe of The Week
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