Yesterday for Achievement Days we frosted some sugar cookies for Valentine's Day. I had only one bite, but was still wanting a yummy baked item. So I decided to make these Hungry Girl oatmeal peach muffins instead of eating the cookies. I had printed this recipe a few months ago and had been wanting to make it; I always have a stack of "need to try recipes" it seems. The results of this one were delish, especially for only one WW point apiece.
1 1/4 cups regular oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix (I used the low fat Pioneer brand)
1 cup skim milk (I used 1/2 cup 2% and 1/2 cup unsweetened almond milk)
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained & chopped
1/4 cup SPLENDA, Granular
2 tsp. pumpkin pie spice
1/4 tsp. salt
Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl and stir well. Spoon mixture into a 12-cup muffin tin sprayed well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins have puffed up and tops are firm and golden. Allow to cool before removing from muffin tin.
To read the exact nutrition stats on these muffins click here and scroll down.
Scripture of the Day: 2 Nephi 25:26
P.S. Don't forget to enter the giveaway for my book on Modern Molly Mormon this week!