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Fresh Peach Muffins

Yield: 12 muffins
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  • 1 cup peeled, chopped fresh ripe peaches
  • 1 teaspoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon mace
  • 1/4 teaspoon salt
  • 1 large egg, or 1/4 cup egg substitute
  • 1/4 cup canola or corn oil
  • 1 cup fat-free milk


  1. Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.
  2. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
  3. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
  4. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.
  5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
  6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Nutritional Information (Per Serving)
Protein:4 g
Sodium: 156 mg
Cholesterol:18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat

Source: The New Family Cookbook for People with Diabetes

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