Canned, fresh, or frozen peaches work equally well for this recipe which means it can be prepared year round.
Peachy Sun Oven Muffins
2 cups all-purpose flour
1 cup old-fashioned rolled oats (not instant)
1/4 cup oat bran
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3 large egg whites
1 cup milk (whole, low fat, or nonfat)
1 cup finely chopped fresh, frozen, or drained canned peaches
Set Sun Oven out to preheat. Coat two six-cup muffin tins with cooking spray or line with paper liners.
In a large bowl, combine the flour, oats, oat bran, sugar, baking powder, salt, and nutmeg. Cut in the butter until the mixture resembles a coarse meal. In a medium bowl, beat together the egg whites and milk, then stir in the peaches. Make a well in the dry ingredients and pour in the egg mixture. The batter will be stiff and lumpy. Spoon the batter into the prepared muffin tins. If the pans do not fit in the oven side by side put one pan in a rectangular baking pan or use a rack to separate the two pans and cross-stack them. Bake in the preheated Sun Oven until a toothpick inserted in the center of a muffin comes out clean, 30 to 40 minutes. If cross stacked the bottom pan will take a little longer. Cool on a rack for 5 minutes. Remove the muffins from the tins and let cool completely.
Makes 12 muffins.