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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

“Chocolate’s okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect... it’s sublime. I’d like to capture that and then use it in a dessert.”
-Kathy Mattea, Singer

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This is a light and lovely muffin perfumed with peach and honey and nutmeg. Perfect summer aromas and flavors any time of year.

Buttermilk : Make Your Own

If you are caught without any buttermilk you can make it easily by using 1 cup of skim milk and a tablespoon of any acid. Using white vinegar or lemon juice will work and these add more tartness. Using a tablespoon of cream of tartar will work as well and this will not be quite as acidic.


 

Pecan Peach Muffins



Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large egg, separated
2 tsp canola oil
8 ounces frozen peaches (thawed and mashed)
1/2 tsp pure vanilla extract
1/2 cup Z-Sweet stevia or Splenda
2 Tbsp honey
1 cup all purpose flour
1/2 cup whole wheat flour
2 Tbsp wheat germ
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground nutmeg
2 Tbsp non-fat buttermilk
2 tsp light brown sugar
1/4 cup chopped pecans

Preheat oven to 375°F.

Using a whisk, cream together the egg yolk and canola oil. Add the peaches and mash into the mixture until well blended. Add the vanilla extract, Z-Sweet or Splenda, and honey. Blend well.

Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda and nutmeg in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.

Fold in the buttermilk and when the dough is just blended together, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter.

Mix together the brown sugar and pecans and then sprinkle over the top of the muffins. Place the muffins in the oven and bake for 20 - 25 minutes.

Nutrition Facts

Serving size = 1 muffin

Servings = 6

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Amount Per Serving

Calories 221 Calories from Fat 54
  % Daily Value
Total Fat 6g 10%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 246mg 10%
Total Carbohydrates 37g 12%
    Dietary Fiber 3g 13%
    Sugars 11g  
Protein 6g  
Vitamin A 3% Vitamin C 4%
Calcium 7% Iron 11%
Vitamin K 3 mcg Potassium 201 mg
Magnesium 35 mg