{Cooking Light Night} Oatmeal Peach Muffins

I'm not sure if this recipe technically qualifies for "Cooking Light Night", since it isn't a dinner, but it is from Cooking Light, and I baked it at night!

Mary Ann of Meet Me in the Kitchen posted some delicious-looking Pear-Oatmeal muffins last week. I bookmarked the recipe, which is on her post, hoping to make it sometime this fall. Then I cut into some white peaches I'd bought, I realized that they didn't have a full enough flavor for peach frozen yogurt that I'd planned to make with them. They were the approximate texture and flavor intensity of pears, so this recipe would be perfect for them. They were more pear-like than some pears I've had!

cook's notes:

- I used 1 cup of King Arthur White Whole Wheat, and 1 1/2 cups of all-purpose flour.

- I used lowfat cottage cheese, because I had some to use up.

- This recipe is a great way to use a little cardamom, just in case anyone happens to have some hanging around (!)

- I made 12 in my new silicone cupcake molds, and 6 in a medium-large muffin pan. They were a bit too full. There's a lot of leavening in this batter, so the muffins rise a good bit.

- I added about 1 tsp. of grapefruit zest. I would have added lemon, but I was down to my last lemon, and had a cut half grapefruit just hanging around in the fridge. I'd add more next time.


the verdict:
These muffins were soft, moist, and delicate. I like the combination of the buttermilk and the cottage cheese. The cardamom/allspice were nice but not overly spicy. I might increase the amount of these, and also increase the amount of citrus zest. The bland peaches I used were a perfect substitute for pears. The recipe was quick and tasty - I'll make these muffins again.


Thanks again to CB of I Heart Food4Thought for giving permission to use her "Cooking Light Night" logo. If you haven't tried this recipe, CB, it's really a great use for ripe fruit.