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Credit: Christopher Testani

Recipe Summary

active:
15 mins
total:
45 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Coat a 24-cup mini muffin pan with nonstick cooking spray. In a medium bowl, whisk together milk, eggs, honey, butter, and vanilla extract. Gently fold in flours, oats, 3/4 cup all-purpose flour, baking powder, baking soda, and a pinch of salt. Then gently fold in peaches and lemon zest.

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  • Divide batter among mini muffin cups, filling to the edge. Bake for 10 to 12 minutes, or until a toothpick inserted into a muffin comes out clean. Cool in pan for 8 minutes, then transfer muffins to a wire rack to cool completely. Refrigerate in a container up to 3 days or freeze up to 3 months. Before serving, dust with confectioners sugar, if using.

Nutrition Facts

76 calories; fat 3g; cholesterol 21mg; saturated fat 1g; carbohydrates 12g; mono fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 125.9IU; vitamin c 10mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 10.5mcg; vitamin b12 0.1mcg; sodium 60mg; potassium 42mg; calcium 25mg.
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