Breakfast in A Muffin

1 lb peaches, peeled and cut into small pieces (or 1 16-oz can sliced peaches)
2 cups whole wheat flour
3/4 cup sugar
3 tsp baking powder
1 teaspoon salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup quick or old-fashioned rolled oats
2 eggs, well beaten
1 cup milk
1/4 cup vegetable oil

Drain canned peaches, cut into small pieces, set aside. In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Stir in oats and peaches. Stir to coat peaches. Stir together eggs, milk and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Fill greased muffin tins approximately three-fourths full with batter. Bake in 350-degree oven 35 minutes or until done. Cool in pan five minutes. Remove to wire rack or serve immediately. Makes about 12 large muffins.

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