• 1 1/2cups sifted all purpose flour
• 1/2 cup sugar
• 1/4 cup quick-cooking oatmeal
• 1/4 cup wheat germ
• 2 Tbsp. baking powder
• 1/2 tsp. Kosher salt
• 1 1/2 cup bran
• 1/2 cup granola with fruit (preferably with peaches)
• 2 cups buttermilk
• 2 Tbsp. Georgia peanut butter
• 2 1/2 Tbsp. peanut oil
• 2 eggs, lightly whipped
• 1 cup crushed roasted Georgia peanuts
• 4 ounce chopped, sundried Georgia peaches
• 1/4 tsp. Allspice

In another bowl, combine bran, granola, buttermilk. Stir well, then set aside for 5 minutes. Add peanut butter, peanut oil, eggs, roasted crushed Georgia peanuts, chopped sundried Georgia peaches and Allspice. Mix well. Make a well in the center of the flour mixture and stir in the buttermilk mixture. Stir just to moisten. Fill 12 regular or 6 oversized muffin tins 1 thumb width below the rim. Bake at 400 degrees for 25 minutes or until tested done. Remove from the oven and cool on a wire rack.

Yield: 12 regular sized muffins or 6 oversized muffins