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
DIRECTIONS
Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan s
or line the muffin cups with paper liners.
Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.
Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
Bake about 25 minutes, or until a
hpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.
Makes 12
Nutritional Information Per Serving (1 muffin):
Calories: 154, Fat: 5 g, Cholesterol: 18 mg, Sodium: 156 mg,
Carbohydrate: 23 mg, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Source: The New Family Cookbook for People with Diabetes
for posting this one. Hubby is a diabetic so it will be something different for him. (not me though 
)
at me for asking if you have Splenda there!!! A couple years ago I wouldn't have even thought about asking a question like that but since we moved to New York I discovered that there are LOTS of products I could get in Indiana that New Yorkers have never heard of!!!! Name brand products too ... I'm not talking about local, regional products.
en balls are and we had them last night too. 
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