Summer in Illinois is a great time of the year to incorporate fresh fruits and vegetables into your recipes. Peaches are in-season from June to September. This recipe features ripe peaches and uses a sugar substitute to create a sweet snack or on-the-go breakfast without all the added sugar.
- Cooking spray
- 3 ripe peaches, peeled, pitted, diced
- 2 teaspoons lemon juice
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 1/3 cup Truvia® baking blend
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted, trans-fat free, stick margarine, melted
- ½ cup unsweetened applesauce
- ¼ cup skim milk
- 1 large egg
- ½ cup chopped pecans
- 2 teaspoons Truvia® Baking Blend
- ½ teaspoon ground cinnamon
- 1 Tablespoon honey
- Preheat the oven to 400° F. Spray muffin pan thoroughly with cooking spray.
- In a small bowl, toss peaches with lemon juice. Set aside.
- Combine flours, Truvia®, baking powder, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk together margarine, applesauce, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in the diced fruit along with pecans.
- Spoon into muffin cups, filling about three-quarters full; sprinkle each muffin with the cinnamon topping.
- Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
- Cool for about 3 minutes in pan then remove to cool completely.
Per 1 muffin
Total Fat: 8 g
Saturated Fat: 2 g
Sodium: 96 mg
Total Carbohydrate: 28 g
Dietary Fiber: 3 g
Sugars: 10 g
Protein: 4 g