Friday, February 22, 2008

Peach Buttermilk Cupcake

Ingredients: (serves 18)
2 cups rolled oats
2 cups buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
2 1/4 cups self-raising flour
2 teaspoons ground cinnamon
2/3 cup brown sugar
15 oz caned peach slices in natural juice, drained, diced
1/2 cup spreadable cream cheese, to serve

Preheat oven to 350 F. Lightly grease three 6-hole, 1/3-cup capacity cupcake pans.
Place oats, buttermilk, oil and eggs in a large bowl. Stir with a wooden spoon until well combined. Sift flour and cinnamon over oat mixture. Add sugar. Stir gently to combine. Fold in peach. Spoon mixture into cupcake holes to completely fill (cupcakes won't rise much, due to the oats).
Bake cupcakes for 30 minutes or until a skewer inserted into the center comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

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