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
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.
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.
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 tsp||canola oil|
|8 ounces||frozen peaches (thawed and mashed)|
|1/2 tsp||pure vanilla extract|
|1/2 cup||Z-Sweet stevia or Splenda|
|1 cup||all purpose flour|
|1/2 cup||whole wheat flour|
|2 Tbsp||wheat germ|
|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 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
Servings = 6
Amount Per Serving
|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|