Pecan Peach Muffins
Servings = 6 | Serving size =1 muffin
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 (butter)
8 ounces frozen peaches (thawed and mashed)
1/2 tsp pure vanilla extract
1/2 cup Splenda
2 Tbsp honey
1 cup all purpose white 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.
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