Peach Pecan Whole Grain Muffins
|1 ½||cups white whole-wheat flour|
|1||cup unbleached all-purpose flour|
|1/4||cup Sugar In The Raw®|
|1||teaspoon baking soda|
|1/2||teaspoon ground allspice|
|1||cup chopped peaches (fresh or defrosted and blotted frozen peaches)|
|1/2||cup chopped pecans|
|1||cup low-fat buttermilk|
|8||tablespoons (1 stick) unsalted butter, melted|
|1/2||cup Agave In The Raw®|
|1||teaspoon vanilla extract|
Preheat the oven to 375º F. Coat a medium-sized muffin tin generously with cooking spray.
In a large bowl, combine the flours, sugar, baking soda, and allspice. Add the peaches, and pecans to the dry ingredients, tossing to coat them. In a smaller bowl, beat the egg. Add the buttermilk, melted butter, agave and vanilla. Pour the liquid ingredients into the dry, mixing just until they are incorporated, leaving small lumps. Do not overmix. Spoon the thick batter into the prepared muffin tin, filling the cups almost to the top.
Bake the muffins for 22 minutes, or until a bamboo skewer inserted into the center comes out clean. Unmold the muffins onto a wire rack. Serve warm.
Per Serving: 260 calories, 11g fat (5g saturated fat), 37g carbohydrate, 5g protein, 3g dietary fiber, 25 mg sodium.