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1 can cling peach slices
3/4 c. sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1 c. quick cooking rolled oats
2 eggs
1/4 c. cooking oil
2 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1 c. milk

Drain peaches; cut into small pieces and set aside. In
mixing bowl, stir together flour, sugar, baking powder, salt,
baking soda, cinnamon and nutmeg. Add oats and peaches. Stir
to coat peaches. Combine eggs, milk and oil. Add to flour
mixture stirring just until dry ingredients are moistened. Fill
greased muffin tins, or use cupcake baking cups, approximately
3/4 full with batter. Bake at 350 degrees for 35 minutes. Cool 5
minutes. Can be frozen and reheated.

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