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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; total fat 3g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 21mg; sodium 60mg; potassium 42mg; carbohydrates 12g; fiber 1g; sugar 7g; protein 2g; trans fatty acid 0g; vitamin a 126IU; vitamin c 10mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 11mcg; vitamin b12 0mcg; calcium 25mg; iron 0mg.
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