This recipe is late today due to wave after wave of severe weather we’re experiencing. At any rate, I came across this recipe back in the late 1980s. I remember it caught my eye because I had a surplus of canned peaches I was trying to use up. You can also use fresh peaches in season, especially if you have some that are getting mealy or developing a few soft spots; those that are sweet and delicious, but not the most attractive for serving fresh or eating out of hand.
1 can (or 1 pint) or 3-4 fresh peaches, drained
3/4 cup quick cooking or regular oats
1 cup all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/8 teaspoon almond extract
1/2 teaspoon cinnamon
1/8 cup vegetable oil
1/4 cup milk
Preheat oven to 350. Spray 6 large or 12 regular muffin tins with cooking spray or line with paper liners. If using fresh peaches, peel and slice. Run half of peaches through a blender to puree, coarsely chop remaining fruit.
Combine fruit puree with all other ingredients in order listed. Stir just until mixed, then fold in chopped fruit. Spoon into muffin tins and bake for 25-35 minutes (time will vary based on size of muffins); or until toothpick comes out clean.
Serve warm. Makes 6 large or 12 regular muffins.