Ran across this recipe on Southern Plate and knew immediately it was one I was gonna have to try. After tasting it, I knew immediately it was one I would make again and again.
•1 1/4 cup self rising flour
•1 cup brown sugar
•1/4 cup quick cooking oats
•1 teaspoon cinnamon
•29 ounce can peaches, drained well and coarsely chopped
•1 teaspoon vanilla
•3/4 cup vegetable oil
Prepare muffin pan by spraying with Pam. In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla. Pour egg mixture all at once into flour mixture: stir just until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
First let me say, if you are hoping for something as sweet as traditional peach cobbler, then please don't make these. You'll be disappointed. That is one thing that I really liked about them...they are not sickeningly sweet. They are REALLY good with a cup of coffee (and a beautiful friend) and much more of a breakfast or snack muffin than a dessert.
I did not have "quick cooking oats". I used what I had on hand..."Old-fashioned oats"...and it worked just fine. I used extra large eggs and I also added about 1/4 teaspoon each of ground cloves and ground nutmeg...because I love the flavor of both and I find myself constantly looking for places to use them.
The tops of these muffins get really brown and the sugar almost caramelizes as they bake. You might be able to tell from the awesome pics made by my friend over at Lulu Photography. (There's a subtle plug for you, Becke'!)
Oh yeah, one last thing. The recipe says it makes 12. Now I don't know what size muffins she made, but they obviously were a bit larger than mine 'cause I got 18! And I was proud to have those extra 6!!!