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Special Diet Information

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

Lactose
Avoid this recipe if you 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 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 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.