Oatstanding Choco-Chip Muffins

Oats, chocolate chips, peaches, and cinnamon

1-1/4 c. quick rolled oats
1-1/2 c. boiling water
1-1/2 c. all purpose flour
3/4 c. unpacked brown sugar
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 egg whites
1/4 c. pureed canned peaches, without juice (blend in blender)
1/4 c. butter, melted
1 tsp. vanilla
1/2 c. mini chocolate chips

Preheat oven to 325 degrees

Pour boiling water over oats in medium sized bowl. Stir and let stand for 20 minutes.

Combine flour and next 6 ingredients in a large bowl. Set aside.

In a small bowl, combine egg whites,pureed peaches, butter and vanilla. Beat with a whisk until well mixed. Add peach mixture to oats and stir until smooth. Add oat mixture to flour mixture and stir until dry ingredients are moistened. Batter will be thick. Fold in chocolate chips.

Spray a large muffin tin with non stick spray (or use paper muffin cups). Divide batter among 12 muffin cups. Bake for 25 minutes, or until wooden pick inserted in center comes out clean. Remove muffins from pan and let cool.

Makes 12 muffins