| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Breads, Fruits, Muffins | 4 | Servings | |
INGREDIENTS
| 16 | oz | Peaches; Sliced, 1 Cn |
| 6 | tb | Margarine; Melted |
| 2 | Eggs; Sm. | |
| 1 | tb | Lemon Juice |
| 2 | c | Whole Wheat Flour |
| 1/2 | c | Sugar |
| 3 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 1 | c | Pecans; Chopped |
| 2 | tb | Peach Preserves |
INSTRUCTIONS
Drain the peaches, reserving 1/4 cup of the syrup. Fine chop 1 cup of the peach slices. Set aside. In a blender container, combine the remaining peaches, margarine, eggs, the reserved peach syrup, and the lemon juice. Cover and blend until very smooth. Stir together all of the dry ingredients in a mixer bowl. Add the egg mixture folding it in until the dry mixture is just moistened. Fold in the reserved peaches and nuts. Bake at 350 degrees F for 20 to 25 minutes or until done. Cool in the muffin tin for 10 minutes then remove them to a rack to cool. Spread the tops with the peach preserves. From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
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