What you need,
2 cups all purpose flour
¾ cup granulated sugar
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
1 cup quick oats
3 nectarines peeled and diced pretty small
2 large eggs
1 cup milk (I used 1%)
1 tsp. vanilla extract
¼ cup vegetable oil
Heat your oven to 350 degrees. Line 2 muffin tins with paper
liners. (I got 20 muffins)
In a large bowl whisk together the flour, sugar, salt,
baking powder, baking soda, cinnamon, nutmeg, ginger and oats.
In a separate bowl whisk the eggs, milk, vanilla and
vegetable oil.
Gently fold the wet ingredients into the dry until just
combined. Then add the diced nectarine and fold to combine.
Scoop the batter evenly into the muffin papers. Sprinkle the
tops with a little coarse sugar if you like, I did!
Bake for 15-18 minutes until golden brown and a toothpick
comes out clean.
Let the muffins cool on a wire rack completely before
packing them up.
I like to wrap the muffins individually in saran wrap then
put them in a large zip top bag and stash them in the freezer for lunches or
snacks later on!
