Easy recipes using everyday ingredients.

To Print out only the recipe highlight it with your mouse, right click on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Fresh Peach Muffins
Yield: 12 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

Preheat the oven to 400*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 cull. 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
Bobby from S C
 

Return to April 2007 Recipe Index
Return to Home Page