These muffins are loaded with many of the components of a well-rounded breakfast: fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil, dairy from nonfat buttermilk, and fruit from dried peaches.
1/4 cup chopped pecans
1 3/4 cups uncooked regular oats
1 cup sugar
1/2 cup canola oil
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peach nectar
1 cup nonfat buttermilk
5 cups wheat bran cereal
1/3 cup chopped dried peaches
How to Make It
Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 2 to 4 minutes or until toasted.
Process oats in a food processor or blender, about 45 seconds or until finely ground.
Beat sugar and oil at medium speed with an electric mixer 1 minute. Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.)
Combine ground oats, flour, baking soda, and salt in a small bowl. Stir together peach nectar and buttermilk in a small bowl. Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture. Stir until blended after each addition. Gently stir in bran flakes, dried peaches, and toasted pecans. Spoon batter evenly into lightly greased muffin cups, filling three-fourths full.
Bake at 375° for 20 minutes or until golden brown.
Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds. For testing purposes only, we used Post Premium Bran Flakes cereal.
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The base recipe is awesome, but I made some changes. Instead of peach nectar & dried peaches, I blended a fresh peach to sub for the nectar & 1/2 diced peach to sub for the dried. I made them again, this time doubling the nuts, using a blended peach & subbing frozen blueberries. YUM!
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