1 c. quick cooking oats
1 c. buttermilk
1/4 c. vegetable oil
2 tbsp. light molasses
1 tsp. vanilla
1 egg
1 1/4 c. all-purpose flour
3/4 c. 1/4" pieces fresh peaches
3/4 c. coarsely chopped walnuts
1/4 c. packed brown sugar
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Canned or frozen peaches, well drained can be used.

Heat oven to 400 degrees. Grease bottoms only of muffin cups. Mix oats and buttermilk in large bowl; beat in oil, molasses, vanilla and egg with fork. Stir in remaining ingredients just until flour is moistened. Divide batter among muffin cups, cups will be full. Bake until wooden pick inserted in center comes clean, 15 to 20 minutes. Immediately remove from cups.

Makes one dozen.