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Georgia Peach Muffins - 2 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (one 16-ounce can) sliced peaches,
packed in fruit juice -- drained, and
1/2 cup liquid reserved
1 1/2 cups all-purpose flour
1/4 cup pourable Sugar Twin
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons chopped pecans -- (1/2 oz)
1/3 cup Yoplait plain fat-free yogurt
2 tablespoons Kraft fat free mayonnaise
1 teaspoon vanilla extract
2 tablespoons peach spreadable fruit

"So many people (including my daughter, Becky) consider peaches the
most luscious fruit available, whether enjoyed fresh-picked and ripe,
or handy in the pantry from a can. These southern-style muffins are
as "peachy-keen" as I could make them."

1. Preheat oven to 400 degrees F. Spray 8 wells of a 12-hole muffin
pan with butter-flavored cooking spray or line with paper liners.
Finely chop peaches. In large bowl, combine flour, Sugar Twin, baking
powder, baking soda, and pecans. Stir in chopped peaches. In medium
bow, combine yogurt, mayonnaise, vanilla extract, reserved peach
liquid, and spreadable fruit. Add yogurt mixture to flour mixture.
Mix gently to combine. Evenly spoon batter into prepared muffin
tin. Bake for 16-22 minutes or until a toothpick inserted in center
comes out clean. Place muffin pan on a wire rack and let set for 5
minutes. Remove muffins from pan and continue cooling on wire rack.
Freezes well.

Serving size (1 muffin)
According to the cookbook:
Per serving: 137 Cal, 1g Fat, 3g Pro, 29g Carb, 261mg Sod, 60mg Calc,
2g Fib

Healthy Exchanges: 1 Bread, 3/4 Fruit, 1/4 Fat, 9 Opt. Cal.

Diabetic Exchanges: 1 Starch, 1 Fruit
Weight Watcher Points: 2

Source:
"Fresh from the Hearth Cookbook, page 91"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-52742-0124"
Yield:
"8 muffins"



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