Our favorite Sunday brunch spot closed when I was 14 or 15. Those were the days before my brother appreciated good eats. He always just ordered hash browns. But Mom and I had discovered a gem; The Cajun Benedict. A cheesy flatbread pita topped with crisp fried green tomatoes, spicy andouille sausage, poached eggs, and Hollandaise sauce. Seriously, truly amazing – and more than enough to share. Even split, it was probably enough calories for a week.
The year the place closed was the first Mother’s Day that Evan and I made Cajun Benedict. Our fried green tomatoes were a bit soggy and our attempt at poached eggs a bit overcooked, but Mom didn’t care. She was thrilled. We even made hash browns, although we had finally convinced Evan that eggs were, in fact, edible. And it became our tradition; every year we make Cajun Benedict for Mother’s Day (and then don’t eat for the next week).
But this year, when we finally get to celebrate Mothers Day (next week, but better late than never, right?) I’m not sure that Cajun Benedict is in the cards. You see, I’m so, so very proud of my mom. She has lost 20 pounds this year. And would it really be fair for me to whip up the heart-attack on a plate that we usually devour? The temptation to eat the whole thing would be intense. I suppose that we could try to ‘healthify’ our Cajun Benedict, but honestly, some things are sacred. I don’t believe in healthy croissants and I don’t believe in healthy Cajun Benedict.
So, instead, I think we’ll go for these lovely muffins. My Mom adores anything involving peaches. With plenty of homemade jam (Moms love jam), whipped cream cheese, and a big fruit salad, our Peach Oat Muffins will be a wonderful Mother’s Day breakfast. Maybe we’ll even go for some turkey sausage too.
These muffins are best eaten fully cooled as the peach bits make them a bit too delicate when they are warm. I used old-fashioned oats, but I do think that quick-cook oats would work just fine.
Peach Oat Muffins
Makes 1 dozen (or 3 dozen mini muffins)
1 cup oats
1/2 cup plain low-fat yogurt
1/2 cup milk
1/3 cup brown sugar
1/2 cup applesauce
2 eggs, beaten
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
11/2 cups diced peaches (fresh or frozen)
2 tablespoons turbinado sugar
Preheat the oven to 400 degrees. Stir together the oats, yogurt, milk, sugar, applesauce, and eggs until very well combined. Sift together the flours, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the oat mixture to combine. Fold in the peaches. Spoon into a greased muffin tin and sprinkle tops with turbinado sugar. Bake about 20 minutes, until brown (if you choose to make mini muffins, reduce baking time).