Post by Jay on Mar 5, 2006 15:11:04 GMT -6
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 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
1. 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.
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.
5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the pan immediately to avoid sticking.
Calories: 154
Protein: 4 g
Sodium: 156 mg
Cholesterol: 18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat
Jay
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 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
1. 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.
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.
5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the pan immediately to avoid sticking.
Calories: 154
Protein: 4 g
Sodium: 156 mg
Cholesterol: 18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat
Jay