Nectarine Oatmeal Muffins

1/2 cup quick cooking rolled oats
3/4 cup boiling water
1/4 cup butter, chopped into small pieces
1/3 cup agave syrup or palm sugar

1 large egg
3/4 cup whole wheat flour
1/2 teaspoon baking soda
pinch of salt

2 medium ripe and sweet nectarines, pitted and finely chopped
1/2 cup golden raisins

Yields 10
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Preheat oven to 180C (350F). Grease a muffin tin or line with muffin liners.

In a large bowl, pour boiling water over the quick cooking oats. If you use solid palm sugar, chop it up and stir it into the hot oatmeal water mixture. Slice the butter and place on top of the oat water mixture. Let stand for about 10 minutes.
Lightly beat the egg. If you use agave syrup instead of palm sugar, combine with the beaten egg. Mix well. Pour over the oat mixture and stir until well combined and butter is fully melted.

In another bowl, combine flour, baking soda and salt. Combine wet with dry ingredients and mix well. Stir in the raisins and the nectarines.

Pour the batter into the prepared muffin tins. Bake for about 25 minutes or until toothpick comes out clean. Let cool completely on wire racks.
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