I have switched my diet to eating whole grains with little to no sugars since December, and I feel great. I sometimes get a little bummed that I can’t enjoy all my baking that I do for my family. But I found a great whole-wheat baking mix called Hodgson Mills that I was able to make some spectacular muffins with. I think Red Mill is another company that has whole grain flour and mixes. I used some fresh peaches in this recipe, but I would guess you can use a variety of fruit. There is little sugar in this recipe, so If you like things sweeter, you might want to up it by a third or so. But I freeze these in a ziploc and grab one in the morning to work, By the time I am at my desk, it is defrosted and ready to eat! Its a great, healthy alternative to a bagel and cream cheese…or worse….an Egg McMuffin!
Whole-Wheat Peach Muffins
2 cups Hodgson Mills whole-wheat baking mix
1 1/2 tsp baking powder
1/3 cup sugar
5 Tblsp. butter, melted
1 egg, beaten
1 cup reduced fat buttermilk
1/2 cup fat-free skim milk
2 peaches, peeled, pitted and roughly chopped
1 tsp. vanilla
1/8 cup pecan chips
Preheat oven to 350˚. Spray a large muffin tin with baking spray like PAM®. Set aside.
In a large mixing bowl,
mix the baking mix, baking powder, sugar, cinnamon and nutmeg with a fork. In a small bowl, beat the egg and add the milk and buttermilk and mix again. Add to the dry ingredients as well as the melted butter. Mix roughly until moistened. Add the vanilla, chopped peaches and pecans, and gently mix until all combined. It is alright if the batter is lumpy. Cook until golden and springy to the touch, about 25-30 minutes. Let cool for a couple minutes, then turn them out to cool completely on a wire rack.
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