Peach Muffins
(Makes 1-1/2 dozen muffins)
2 cups all-purpose flour
2 tablespoons sugar
2-3/4 teaspoons baking powder
2 packets Sweet One
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 egg1. Preheat oven to 400°F. Spray two 12-cup muffin pans with nonstick cooking spray.
2. In large mixing bowl with fork, stir together flour, sugar, baking powder, Sweet One 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.
3. 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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