Instructions: In a large bowl, combine flour, sugar, quick cooking oatmeal (uncooked), wheat germ, baking powder and Kosher salt; set aside. 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

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