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Pecan Peach Muffins

Servings = 6 | Serving size =1 muffin

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 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
8 ounces	frozen peaches (thawed and mashed)
1/2 tsp	pure vanilla extract
1/2 cup	Splenda
2 Tbsp	honey
1 cup	all purpose white 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 light spread. Add the peaches and mash into the mixture until well blended. Add the vanilla extract, 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

Calories 214 | Calories from Fat 55

Amount Per Serving (% Daily Value)

Total Fat 6g (10%) | Saturated Fat 1g (6%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 35 mg (12 %) | Sodium 276 mg (12 %)

Total Carbohydrates 35g (12%) | Sugars 11g

Dietary Fiber 3g (11%) | Protein 6g

Vitamin A 8% | Vitamin C 4 % | Calcium 7% | Iron 10%

Vitamin K 3 mcg  | Potassium  182 mg | Magnesium  30 mg