Baking. Baking is a sport that is vastly improved in every way by the use of an oven. And as a faithful reader of the DebsPotsBlog, by now you know that ovens have been scarce around here lately. Since January, not to put too fine a point on it.

Guess what? We have an oven! We have a kitchen! None too soon because the farmer’s market is in full swing. Is there anything in the world better than a ripe summer peach? So, to celebrate the bounty of summer AND my brand new oven, I am happy to share with you this recipe for some peachy, summery muffins.

These are heathy-ish without being austere. Full of fruit, oats, and nuts, they are sweet, but won’t give you a sugar rush. They are moist and hearty, with a slight tang of yogurt. Pretty low fat, they contain a decent amount of protein, so perfect for breakfast or after your workout. I hope you love them!

Peach, Oatmeal, Walnut Muffins

You may substitute apricots or berries for the peaches and any nut for the walnuts.

I like them with a little schmear of almond butter.

Makes 12 muffins

1 ¼ cups all purpose flour (I use organic)
1 ¼ cups rolled oats ( I use thick cut organic)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup, plus 2 tbs. light brown sugar
2 eggs
¾ cup plain yogurt (lowfat is ok)
3 tbs. oil (I use almond, any vegetable, nut, or coconut oil is fine)
2 peaches, pitted, cut into small dice
¼ cup walnuts, chopped

Preheat the oven to 375°
Prepare 12 muffin cups with paper liners or grease well.
Mix the dry ingredients in a large bowl (reserve 2 tbs. brown sugar) and the wet ingredients in a medium bowl. Fold the wet into the dry until just barely mixed. Add the peaches and walnuts, folding just enough to combine.
Using an ice cream scoop, portion the batter into the muffin cups. Sprinkle with the reserved sugar. Bake for 20-25 minutes or until the muffins are set and light toasty brown. Let them cool for 5 minutes before serving.