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Fresh Peach Muffins

Source: The New Family Cookbook for People with Diabetes

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 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 cull. 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.

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

Exchanges: 1 1/2 Starch, 1 Fat

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