Fresh Peach Muffins 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 Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly. 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. Divide batter among the muffin cups; each will be about 2/3 full. Bake about 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking. Makes 12 muffins Calories: 154 Protein: 4 g Sodium: 156 mg Cholesterol: 18 mg Fat: 5 g Carbohydrates: 23 g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
