Peach Muffins
(Makes 1-1/2 dozen muffins)
2 cups all-purpose flour
2 tablespoons sugar
2-3/4 teaspoons
baking powder
1/2 teaspoon of Sweet One® sugar substitute
1/2 teaspoon salt
3 peach
halves,canned, packed in juice, drained
1 cup skim milk
1/4 cup
reduced-calorie margarine, melted
1 large egg
Preheat oven to 400°F. Spray two 12-cup muffin pans with nonstick cooking
spray.
In large mixing bowl with fork, stir together flour, sugar, baking powder,
Sweet One® sugar substitute and salt. In blender or food processor, puree peaches to yield 1/2
cup. In small bowl, beat together peach puree, milk, margarine and egg. Stir
peach mixture into flour mixture just until moistened.
Spoon equal amounts of batter into 18 muffin-pan cups. Half fill empty cups
with water. Bake 20 minutes or until lightly brown and toothpick inserted in
center comes out clean. Remove from pans; serve warm or cold.
Per serving (1 muffin): 79 calories, 2 g protein, 13 g carbohydrate, 2
g fat, 1 g saturated fat, 12 mg
cholesterol, 107 mg sodium.
Diabetic exchanges: 1 bread
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