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INGREDIENTS

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed dark brown sugar(dark give them more color)
• 1/4 cup canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

DIRECTIONS

1. In large mixing bowl soak oats in buttermilk 15 minutes.
2. Stir in egg, Sugar& oil.
3. Combine flour, baking powder, baking soda& cinnamon.
4. Stir into oat mixture until just moist.
5. Fill greased or paper lined muffin cups 3/4 full.
6. Bake at 400 degrees 16-18 minutes or until done.
7. Cool in pan 5 minutes.
8. Remove to a wire rack.
9. 8- 9 muffins.

INGREDIENTS

Muffins
• 2 cups canned peaches, drained (save juice)
• 4 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cupoil
• 2 cups milk

Filling

• 8 ounces cream cheese
• 3/4 cup sugar
• 1 tablespoon peach juice
• 1 teaspoonalmond extract

Topping

• 1/2 cup sugar
• 1 teaspoon cinnamon

DIRECTIONS

1. Dice the drained peaches to about the size of peas; set aside.
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. In separate bowl combine eggs and oil; then whisk in the milk.
4. Combine egg and flour mixtures; then fold in diced peaches.
5. For filling, beat cream cheese, sugar, peach juice and almond extract.
6. Fill greased muffin tins half full of batter; drop 1 teaspoon of the filling into each muffin cup of the batter and top with 1 1/2 tablespoons more batter.
7. For topping, mix cinnamon and sugar; sprinkle over muffins.
8. Bake in a preheated oven at 350° for 20 minutes.
9. Serve warm.

INGREDIENTS

• 1 cup sifted buttermilk biscuit mix
• 1 tablespoonvegetable oil
• 1 egg
• 3/8 cup milk
• 2 tablespoons sugar

DIRECTIONS

1. Combine milk, sugar, andegg and oil in a small mixing bowl, blend well.
2. Add biscut mix to milk mixture and blend vigorously until all the flour is moistened.
3. Divide mixture into a six-pan muffin pan.
4. Heat in microwave on power level 7 for 3 to 4 minutes.

INGREDIENTS

• 2 1/2 cups brown sugar, packed
• 1 egg
• 1/2 cupsalad oil
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1 1/2 cups cut fresh rhubarb
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda

Topping

• 1 tablespoon butter, melted
• 1 teaspoon cinnamon
• 1/2 cup white sugar

DIRECTIONS

1. Mix sugar, egg, oil, vanilla, and buttermilk.
2. Stir in rhubarb.
3. Sift together the flour, baking powder, soda and salt.
4. Add to rhubarb mixture.
5. Fill muffin cups 2/3 full (24 muffins).
6. Sprinkle each with the topping.
7. Bake at 375 degrees, for 15-25 minutes.

INGREDIENTS

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 2 medium ripe bananas, mashed
• 1/2 cup plain yogurt
• 1/2 teaspoon vanilla
• 1 cupPost Grape-Nuts cereal

DIRECTIONS

1. Preheat oven to 350.
2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Beat the egg in a small bowl; stir in bananas, yogurt and vanilla.
4. Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!).
5. Stir in cereal.
6. Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full.
7. Bake in preheated oven for 25 minutes or until golden brown.
8. Serve warm.
9. NOTE: Muffins can be frozen for up to 6 months.
10. Just thaw at room temperature and reheat until warm.