Title: Fruit Sweet and Sugar Free - Peach Oat Bran M
Categories: Bread Diabetic Fruit
Yield: 12 Lg muffins
| FRUIT AND NUTS |
| 3/4 | c | Pecans |
| 1/2 | c | Date pieces |
| 2 1/2 | c | Chopped peaches |
| WET INGREDIENTS |
| 1/2 | c | Fruit sweetener |
| 2 | | Eggs |
| 1/2 | c | Oil |
| 1 | ts | Vanilla extract |
| 2 | ts | Peach extract |
| 1 1/4 | c | Unsweetened applesauce |
| 1 | c | Oat bran |
| 3/4 | c | Rolled oats |
| DRY INGREDIENTS |
| 2 1/8 | c | Brown rice flour |
| 1/3 | c | Oat flour |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
Preheat oven to 375 degrees. Lightly spray a regular size muffin tin with
lecithin spray. Toast the pecans in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool. Then coarsely chop them with a knife
or with a pulsing action in a food processor. Coarsely chop the peaches. In
a medium size bowl, mix together the fruit sweetener, eggs, oil, vanilla,
peach extract and applesauce. Stir in the oat bran and the rolled oats. Let
this mixture sit for a minimum of 10 minutes while you prepare the rest of
the ingredients. Sift the dry ingredients into a large bowl, stir in the
pecans and the date pieces. Make a well in the center of the dry
ingredients, and stir in the wet mix. When half mixed, stir in the chopped
peaches. Be careful not to over mix, the muffin batter should be lumpy. Use
a #12 (1/2 cup) scoop to place the batter into the prepared muffin tins.
Bake the muffins in the preheated oven for 35-40 minutes. Let the muffins
cool in the muffin pans before removing them. Be extra careful when
handling these muffins because they are very fragile when warm.