A2eatwrite: peach cherry muffins

As with most of my baked goods, I was shooting for a healthier version that relies on fruit as the major base, rather than a great deal of fat and sugar. These are a bit more decadent than my Blueberry Lemon Cornmeal Muffins, but just by a bit.

A2eatwrite's Peach Cherry Muffins

Ingredients

1 cup peaches, peeled, pitted and chopped 1 cup cherries, pitted and sliced in half 1/2 cup oat bran 1/2 cup whole wheat pastry flour 1 cup flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1 cup lowfat buttermilk 2 duck eggs (2 large chicken eggs can be substituted) 1 TBS canola oil 1 tsp almond extract 1 tsp sugar for sprinkling

Directions

1. Preheat oven to 400.

2. Spray a 12-muffin pan with cooking spray or grease muffin cups with a little canola oil.

3. In a large bowl, mix dry ingredients.

4. In a separate bowl beat eggs, then whisk in the buttermilk, canola oil and almond extract.

5. Blend the wet ingredients into the dry ingredients.

6. Stir in the fruit.

7. Using a melon baller or other scoop, fill the muffin openings as completely as you can.

8. Bake for 18 minutes, or until golden brown on top and springy to the touch.

9. Cool in pan on wire rack for 10 minutes, then remove, loosening muffins with butter knife, and continue cooling on rack out of the pan.

Note: It's important to wait the full 10 minutes, because the weight of the fruit can make the muffins pull apart if you try to remove them sooner.

Number of Servings: 12

Nutrition Facts

Serving Size: 1 muffin

Amount Per Serving Calories 145.4 Total Fat 3.3 g Saturated Fat 0.7 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.6 g Cholesterol 104.0 mg Sodium 39.0 mg Potassium 146.2 mg Total Carbohydrate 25.6 g Dietary Fiber 1.6 g Sugars 11.1 g Protein 4.4 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.

I'm Jennifer Haines and my blog is a2eatwrite. Please contact me at: Jenshaines at gmail dot com.