This hearty and moist breakfast treat also makes for a great afternoon snack.
1 cup flour
3/4 cup quick oats
2/3 cup plus 1 tbsp firmly packed brown sugar, divided
1/3 cup oat bran
2-1/2 tsp baking powder
1 tsp cinnamon
1/2 cup low-fat cream cheese
1 cup peeled, chopped peaches, divided
1 cup skim milk
3 tbsp vegetable oil
2 tsp vanilla extract
1/3 cup toasted, chopped walnuts
Step 1: Preheat oven to 350°F and spray 12 muffin tins with non-stick cooking spray. Combine dry ingredients in a medium bowl, reserving 1 tbsp brown sugar; mix well and set aside.
Step 2: Stir together cream cheese and the reserved 1 tbsp brown sugar. When well blended, fold in 1/4 cup peaches. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and walnuts.
Step 3: Spoon 3/4 of the mixture into prepared muffin tins. Place a tsp of the cream cheese mixture in the centre of each then spoon remaining batter over the top. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
Reprinted with permission from the California Tree Fruit Agreement.