2 1/4 cups 1 Tbsp of whole wheat/enriched blend flour
5/8 tsp of baking soda
5/8 tsp of ground cinnamon
5/8 tsp of ground nutmeg
5/8 tsp of salt
1 cup 2 Tbsp of trans fat-free margarine
1 cup 2 Tbsp of sugar
1 1/4 tsp of vanilla
4 of large eggs
2 Tbsp of low-fat plain yogurt
2 Tbsp of canned applesauce
1/2 cup 1 1/4 tsp of rolled oats
2 Tbsp of whole wheat/enriched blend flour
2 Tbsp 1/4 tsp of brown sugar, packed
3 3/8 cups (3/8 No. 10 can) of canned sliced cling peaches, in syrup, drained
Steps
Place oats in a bowl, and pour hot water over oats. Let stand 20 minutes. Do not drain. Reserve for step 5.
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Reserve for step 5.
In a separate mixing bowl, cream margarine and sugars using paddle attachment for 10 minutes on medium speed. Scrape down sides of bowl.
Add the vanilla, egg whites, yogurt, and applesauce. Beat for 3 minutes on medium speed.
Add the oat mixture from step 1 and blend for 1 minute on low speed. Add the flour mixture from step 2 and blend for 1 minute on low speed. Scrape down sides of bowl.
Blend for 1 minute on low speed
Topping: In a separate bowl, combine oats, flour, brown sugar, and margarine or butter. Mix until crumbs are pea-sized.
Into each pan (9" x 13" x 2") which has been lightly coated with pan release spray, pour and spread evenly 3 lb 8 ½ oz (1 qt 2 ¼ cups) of batter. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
Spread 1 lb 11 oz peaches over each pan. Peaches may be pureed. Sprinkle 4 oz (¾ cup 2 Tbsp) of topping over each pan.
Bake until golden brown and muffin pulls away from sides of pan: Conventional oven: 325° F for 45 minutes Convection oven: 325° F for 35 minutes
Cut each pan 5 x 5 (25 pieces). Portion is 1 piece.
