Peach Muffins

Serves: 5
Total Calories: 245
Yield: 12 muffins


1/2 cup soy milk or milk
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oat bran
1 1/2 cups chopped peaches, fresh or frozen, thawed, or one 15-ounce can, drained
1/4 cup canola oil
1 large egg
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
1 teaspoon grated fresh ginger or 3/4 teaspoon dried powdered ginger


• Preheat the oven to 375°F. Oil the muffin pans.
• Mix the soymilk or milk and lemon juice in a cup. Set aside to sour.
• Sift the flour, leavenings, and salt together in a large mixing bowl. If using dried ginger, sift it in with the other dry ingredients. Stir in the oat bran.
• Blend 1 cup of the chopped peaches, the soured milk, oil, egg, stevia extract, vanilla, and orange juice concentrate in a blender until smooth.
• Make a well in the dry ingredients, and fold in the wet ingredients quickly and gently. Add the remaining chopped peaches and fresh ginger just before the flour is completely blended.
• Spoon the batter into the muffin pans, and bake for 30 to 35 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 245
Calories from Fat: 112

This Peach Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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