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

Mix oats and buttermilk in large bowl. Beat in oil, molasses, vanilla, and egg with a fork. Stir in remaining ingredients just until flour is moistened. Divide batter among 12 medium muffin cups, greased on bottom. Bake at 400 degrees for 15-20 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately.

Canned, drained peaches may be used.