Peachy Summer Muffins

Fresh whole peaches are a terrific summery snack — but you can also use them to make wonderful breakfast treats! 

Ingredients

• 1 cup flour
• 3/4 cup quick oats
• 2/3 cup plus 1 tablespoon firmly packed brown sugar, divided
• 1/3 cup oat bran
• 2 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup low-fat cream cheese
• 1 cup peeled, chopped peaches, divided
• 1 cup skim milk
• 3 tablespoon vegetable oil
• 2 teaspoon vanilla extract
• 1 egg
• 1/3 cup toasted, chopped walnuts

Directions

1. Preheat oven to 350 degrees F and spray 12 muffin tins with non-stick cooking spray.
2. Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside.
3. Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches.
4. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened.
5. Lightly stir in remaining peaches and walnuts. Spoon 3/4 of the mixture into prepared muffin tins.
6. Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top.
7. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

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