Fresh Peach Muffins

Yield: 12 muffins

Ingredients

• 1 cup peeled, chopped fresh ripe peaches
• 1 teaspoon fresh lemon juice
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mace
• 1/4 teaspoon salt
• 1 large egg or 1/4 cup egg substitute
• 1/4 cup canola or corn oil
• 1 cup fat-free milk

Instructions

1. Heat the oven to 400 degrees F. Prepare a 12 cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.
2. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
3. In a large bowl, combine the flours, sugar, baking powder, mace and salt; mix thoroughly.
4. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened. Fold in the peaches.
5. Divide batter among the muffin cups; each will be about 2/3 cull.
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6. Bake for about 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
7. Remove the muffins from the pan immediately to avoid sticking.

Nutrition

Per serving: Calories: 154 Protein: 4 g Sodium: 156 mg Cholesterol: 18 mg Fat: 5 g Carbohydrates: 23 g

Exchanges: 1 1/2 Starch, 1 Fat

Attribution

The New Family Cookbook for People with Diabetes