Pecan Peach Muffins

Servings

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.

Ingredients

1 large Egg(s)

2 Tbsp. Unsalted butter

8 ounces Fresh peaches (thawed, if using frozen, and mashed)

1/2 tsp. Vanilla extract

1/2 cup Z-Sweet / Stevia

2 Tbsp. Honey

1 cup Enriched all purpose white flour

1/2 cup Whole wheat flour

2 cup Wheat germ

1/4 tsp. Salt

1 tsp. Baking powder

1/4 tsp. Baking soda

1/2 tsp. Ground nutmeg

2 Tbsp Reduced fat buttermilk

2 tsp. packed Light brown sugar

1/4 cup, chopped Pecans

Instructions

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 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.