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August 2019

Vegetable Recipes

Desserts Recipes

Apple and Almond Macaroon Pudding

Apple and Almond Macaroon Pudding Recipe
6 tb Sweet butter 3 tb All purpose flour 1 c Milk 3/4 c Sugar 3 lg Egg yolks 1 1/2 ts Vanill...

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Oat Peach Muffins Recipe

Oat Peach Muffins recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oat Peach Muffins recipe  PDF



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. Mi oats and buttermilk in large bowl. Beat in brown sugar, oil, molasses, vanilla and egg whites. Stir in remaining ingredients e cept 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 muffin:
155 calories 4 g protein 24 g carbohydrate 5 g fat 1 g fiber
Diabetes Action Research and amp Education Foundation 426 C Street, NE Washington, DC 20002

Recipe of The Week
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Oat Peach Muffins recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
223 people have voted
Last Reviewed on 2019-08-18



Sunday, Aug 18 2019 Download & Print Oat Peach Muffins recipe  PDF   Vegetable recipes RSS   Thumsb up

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3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

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