This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
This is a light and lovely muffin perfumed with peach and honey and nutmeg. Perfect summer aromas and flavors any time of year.
Servings: 6 | Serving size: 1 muffin
Cooking Time: 30 Minutes
Muffins can be multiplied and will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
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.
Serving size: 1 muffin
|Calories 221||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 37g||12%|
|Dietary Fiber 3g||13%|
|Vitamin A 3%||Vitamin C 4%|
|Calcium 7%||Iron 11%|
|Vitamin K 3 mcg||Potassium 201 mg|
|Magnesium 35 mg|