I’m normally not a muffin gal’, but these muffins are different. Plus – nectarines?! C’mon.
I was up early today, so I made up a half batch of these little guys for breakfast. I will definitely be making them again. Half batch recipe below makes 5-6 muffins.
Ingredients and thangs:
- 1/2 Cup Rolled Oats
- 1/2 Cup Reduced Fat Milk
- 1/2 Cup + 2 Tablespoons Flour (weird, but it’s cause this is only a 1/2 batch)
- 1/4 Cup of Sugar
- Pinch of Salt
- 1/2 Teaspoon of Cinnamon
- 2 Tablespoons Vegetable Oil
- 1 1/2 teaspoon Baking Powder
- Splash of Vanilla
- 1 Large Egg
For Nectarine Topping:
- 1 Nectarine
- Zest of 1 Lemon
- Spoonful of Sugar
- 1 Tablespoon of Butter
Preheat oven to 500 degrees.
Add milk and oats together in a bowl. Allow these to sit while you prepare everything else.
Slice one nectarine and cook slightly in a saucepan with melted butter, lemon zest and a spoonful of sugar. Allow the nectarines to soften a bit and release some juice and then set aside.
Combine cinnamon, sugar, salt, baking powder and flour in a separate bowl. Add the vegetable oil, egg and vanilla into the dry ingredients and mix well. Fold this mixture in with the oats and milk, but don’t over mix it or muffins will be dense.
Spoon batter into muffin tins. Top with 2 or 3 nectarine slices and then drizzle any leftover juice on top.
When you pop these into the oven you’ll want to immediately drop the temperature down to 400 degrees. Bake for 15-20 minutes or until golden brown.
I made these for breakfast, but couldn’t help but think of how excellent they’d be with a dollop of vanilla ice cream. Just sayin’…
I tallied up the ingredients and these muffins are about 200 calories each. Not too shabby!
Follow me on instagram @mymorningbite for more breakfast and thangs.
Recipe modified from scalingbackblog.com