1 (16 oz.) can cling peach slices
2 c. whole wheat flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. quick oats
2 eggs, well beaten
1 tsp. salt
1/2 tsp. baking soda
1 c. milk
1/4 c. cooking oil

Drain peaches, cut in small pieces and set aside. Sift together flour, sugar, baking powder, salt, soda, cinnamon and nutmeg. Add oats and peaches, stir to coat peaches. Combine eggs, milk and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Fill greased muffin tins about 3/4 full. Bake at 350 degrees for about 35 minutes. Cool in pans 5 minutes. Serve warm.