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Oat-peach Muffins

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OAT-PEACH MUFFINS
 Categories: Breads, Low-cal
      Yield: 12 Servings
 
      1 c  Quick-cooking oats
      1 c  Nonfat buttermilk
    1/4 c  Brown sugar, packed
    1/4 c  Vegetable oil
      2 tb Light molasses
      1 ts Vanilla
      2 ea Egg whites or 1/4 cup
           --cholesterol-free
           --egg product
  1 1/4 c  All-purpose flour
  1 1/2 ts Ground cinnamon
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  Chopped fresh, frozen
           --(thawed) or canned (well
           --drained) peaches
 
  Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2 1/2
  x 1 1/4 inches, with nonstick cooking spray, or line with paper
  baking cups. Mix oats and buttermilk in large bowl. Beat in brown
  sugar, oil, molasses, vanilla and egg whites. Stir in remaining
  ingredients except peaches just until flour is moistened (batter will
  be lumpy). Fold in peaches. Divide batter evenly among muffin cups
  (cups will be full). Sprinkle with sugar if desired. Bake about 20
  minutes or until golden brown. Remove from pan.
 
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