Title: Peaches 'n Cream Muffins
Categories: Muffins Snack Breakfast Brunch
Yield: 10 Muffins
| 1 | | Whole egg |
| 1/2 | c | Skim milk |
| 1/2 | c | Fat-free non-dairy creamer |
| 1/4 | c | Oil, vegetable or canola |
| 2 | c | Cake flour, sifted |
| 1/4 | c | Granulated sugar |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Fresh peaches, peeled, pitted and diced |
SOURCE: Johnson & Wales University collection of recipes, created by the
chefs of tomorrow, 1995 edition. The chef of this recipe is Troy R. Hicks
from Naples, FL. Posted on GEnie F & W RT, cat. 2, topic 29, message 194
by BEE. MM format by Ursula R. Taylor.
Preheat oven to 400~.
Beat 1 egg, mix in 1/2 cup milk, 1/2 cup non-dairy creamer and 1/4 cup
oil. In a separate bowl, combine the flour, sugar, baking powder and salt.
Make a well in the dry ingredients. Pour liquid ingredients into well and
mix until moistened. Stir in the diced peaches.
Spray muffin pan with vegetable cooking spray. Fill each muffin cup 2/3
full. Bake 20 to 25 minutes. Remove from pan and let cool.
Makes 8 to 10 large muffins.