Taking a Blogging Break

I just wanted to let my readers know that I'll be taking a break for blogging for a little while.  The reason for the break:

the little girl I've been cooking up finally arrived on February 12. "Little" being a bit of a misnomer, since her birth weight was 9 pounds 8 ounces.  The only food I plan on making for the next few weeks is milk for this cutie...but I'll be back to blogging once we settle in to our new routine.

Peach Oat Nut Muffins

I expect I'll be writing a post about something besides muffins sometime in the foreseeable future.  But not just yet, thanks, since muffins are all I want to eat these days (well, and steamed broccoli, but THAT recipe wouldn't make much of a post).  And so I bring you peach-oat-walnut muffins.  Makes 12 muffins, or a couple more if you're shy about filling your muffin tins REALLY full.

The Ingredients:

1 c + 2 T white flour

1 c whole wheat flour

1 c rolled oats

1/2 c sugar

1/4 c ground flax

1 T baking powder

1 t cinnamon

3/4 t nutmeg

3/4 t salt

1 2/3 c almond milk

1/3 c olive oil

1 T vanilla

1 T apple cider vinegar

1 1/2 t maple extract (can be omitted if you can't find any)

1 1/2 c chopped peaches

1 1/4 c walnuts, chopped

The Process:

1. Preheat oven to 400°.
2. Whisk together flours, oats, sugar, flax, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine almond milk, oil, vanilla, vinegar, and maple extract.
4. Stir wet and dry ingredients together until just combined.
5. Fold in peaches and nuts.
6. Pour into lightly-oiled muffin tins (heaping full is a-okay) and bake until cooked through, about 25-30 minutes.