Ingredients
1 1/4 cups quick cooking rolled oats
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
3/4 cup unpacked brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 egg whites
1/4 cup pureed canned peaches
(puree canned peaches, without juice, in blender)
1/4 cup reduced fat butter or margarine, melted (not fat free)
1 teaspoon vanilla
1/2 cup mini chocolate chips
Preparation
Preheat oven to 325 degrees Pour boiling water over oats in a medium bowl. Stir and let stand for 20 minutes.
Combine four and next 6 ingredients in a large bowl. Set aside.
In a small bowl, combine egg whites, pureed peaches, butter, vanilla. Beat with a whisk until well mixed. Add peach mixture to oats and stir until dry ingredients are moistened. Batter will be thick. Fold in chocolate chips.
Spray large muffin tin with non-stick spray (or use paper muffin cups) Divide batter among 12 muffin cups. (Or small bite size muffin cups, but reduce cook time) Bake for 25 minutes, or until wooden pick inserted in center comes out clean. Remove muffins from pan and let cool.
