Sunday, October 10, 2010

Recipe for Low Sugar and Whole Wheat Peach Pecan Muffins

Low Sugar and Whole Wheat Peach Pecan MuffinsWhen I posted the recipe for Low Sugar and Whole Wheat Mango Walnut Muffins and mentioned that I thought you could use that same recipe to make peach muffins, I wasn't really planning to post the recipe and photos of the peach muffins. But then I mentioned on Facebook and Twitter that I'd made peach muffins people started asking when I'd post the recipe, and I realized that if you saw Mango Muffins in my recipe index you wouldn't know that they could also be peach muffins. After I thought about that I decided I'd better hurry and post the peach muffins in case anyone still has peaches. So by request, here's the recipe for peach muffins which turned out to be so delicious I had to quickly freeze about half the batch because I couldn't stop eating them!

I made these peach muffins South Beach Diet friendly (with portion control!) by replacing the butter with grapeseed oil, using Splenda instead of sugar, and using all white whole wheat flour, but if you're not a South Beach dieter you can also make the muffins with butter, sugar and white flour. I thought peaches were a bit juicier than mangos, and I wasn't sure how lime went with peaches, so I left out the 2 T of lime juice from the mango muffins recipe. I also switched the walnuts for pecans in these muffins, because peaches and pecans are such a classic combo.

I used the my smaller muffin cups for the peach muffins (instead of the jumbo muffin cups I used for the mango muffins.) These are about the size of a regular muffin pan that makes 12 muffins. You could also bake this in a loaf pan.

I wasn't sure how many peaches would be equal to two mangos, so I asked on Twitter! Most people seemed to think 2 peaches = 1 mango. These were the smallish peaches that my sister-in-law gave me, so I used 3 peaches to make the puree and diced 1 1/2 peaches, but if your peaches are larger 4 peaches would be enough. (No problem for me because I just ate the other 1/2 peach!)

Mix together the oil (or butter) and Splenda (or sugar.)

Then add the pureed peaches, beaten egg, and vanilla.

In another bowl combine the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon.

Stir the wet ingredients into the dry ingredients and gently combine.

Chop the pecans, then gently stir in the diced peaches and pecans.

I just divided the batter between the 12 small muffin cups, which made them quite full, but the muffins didn't overflow the cups.

Sorry this final shot turned out so blurry, but as you can see the peach muffins rose above the top a little. I thought the smaller muffins would bake more quickly, but I baked these for 37 minutes (compared to 40 minutes for the larger muffins.) The muffins are done when you can insert a toothpick and it comes out clean. Let muffins cool for about 30 minutes before eating, (or longer for large muffins or bread) then enjoy!


Low Sugar and Whole Wheat Peach Pecan Muffins
(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread; recipe adapted from mango muffins from The National Mango Board.)

Ingredients:
1/4 cup grapeseed oil (or butter)
3/4 cup Splenda (or sugar)
4 large or 4 1/2 small ripe peaches
1 egg, beaten
1 tsp. vanilla
1 1/2 cups white whole wheat flour (or white flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup chopped pecans

Instructions:
Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)

Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. (Remember to keep out half of one peach if you're using small peaches; just eat that half!)

Mix together the oil (or butter) and Splenda (or sugar). Add the pureed peaches, egg, and vanilla.

In a separate bowl, mix together the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon. Mix the wet ingredients into the dry ingredients and gently combine.

Chop enough pecans to make 1 cup chopped pecans, then stir the diced peach pieces and chopped pecans into the batter. Fill muffin cups (or loaf pan) with batter.

Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.

I froze most of this batch of muffins and I've been reheating them in the microwave for about 1 minute when I want to eat one.


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South Beach Suggestions:
Peaches are a low-glycemic fruit, so when these muffins or bread are made with grapeseed oil, Splenda, and white whole wheat flour, this is a good option for phase 2 or 3 of the South Beach Diet. The muffins are fairly calorie dense, so use portion control for phase 2.

Tasty Ideas for Peach Muffins from Other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Whole Grain Ginger Peach Muffins from White on Rice Couple
Gluten-Free Peach Muffins with Almond Flour from Gluten Free Goddess
Peach Vanilla Muffins from The Perfect Pantry
Gluten Free Ginger Peach Muffins with Agave Nectar from Hold the Gluten
Whole Wheat Triple Ginger Fresh Peach Muffins from Pink Stripes
Blueberry Peach Bran Muffins from Healthy Delicious
Peaches 'n Cream Muffins from Two Peas and Their Pod
Peaches and Coconut Cream Muffins from Food for my Family
Peach and Banana Bran Muffins from Pinch My Salt
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

18 comments:

  1. oh wow! this is just perfect. i love the peachyness of the muffins. the last few i bought however were not as sweet so i might have to hold off till next season to make these.

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  2. These sound phenomenal! Yesterday I discovered that my oven temperature is suddenly way out of whack, but I'll have to make these as soon as I buy an oven thermometer and get that figured out.

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  3. Meeta, thanks. I know I've nearly missed fresh peach season, and when I made the muffins I took photos thinking I would post it next year when there were peaches, but that was before people asked for the recipe! Maybe someone is lucky enough to have peaches, hope so.

    Katie, I can relate. Before I got my new stove I had an oven that wouldn't keep the temperature constant. You had to keep turning it up, then down, really a mess!

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  4. Thank you, Kalyn, for sharing your skills & generous spirit in your blog posts and reader replies. Growing up, I didn't have anyone to teach me about cooking. Following your clear recipes, I have not only lost 20 pounds since August, but I have also gained more confidence in myself. Blessings on you & yours!
    Shane

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  5. Shane, I love hearing that! Congratulations on the weight loss and the cooking confidence both! Thanks for taking the time to comment, because comments like this really make my day.

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  6. I'm so glad to have this variation because I'm not a mango lover, but I am a peach lover! Also I'm crazy about the white whole wheat flour; I use King Arthur's. Are there other brands in other parts of the country?

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  7. Lydia, I buy King Arthur Flour too, but I have seen other brands in the stores here. Can't remember what they are though.

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  8. This is a great way to use the last of the summer peaches. It think it was a good call to take out the lime. Peaches have such a wonderful flavor that I don't think they need any acid to perk them up.

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  9. Dara, my peaches are gone now, but I'm glad I have a few of these still in the freezer!

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  10. Thanks for sharing this recipe! i totally would have been that person who totally forgot that you said the mango muffins could also be peach. They sound delicious!

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  11. Thanks Joanne. Glad it was helpful.

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  12. I love peach muffins. Each bite of peach is a little sweet jewel. Lovely.

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  13. Looks yummy. I love peaches but will probably have to wait for next season. I am looking forward to heading south for the winter so that I can find the white whole wheat flour. I can't find it anywhere near me in Ontario.

    P.S. - love the changes on the sidebar.

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  14. Never have tried muffins with peaches with pecans my new found love, can't wait to bake :)

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  15. I'm going to try to make this as a bread, any idea how long the cooking time should be?

    Also, do you think it would be a problem if i used bagged frozen peaches, I can't find any good ones in the store but I really really really want to make this recipe. Any thoughts?

    ~natalie

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  16. Karina, agreed. I'm not a big fruit eater, but I love peaches.

    Jan, hope you find the white whole wheat. It's fantastic. And glad you like the new recipe index too!A

    Ananda, hope you enjoy the muffins. (I love pecans too!)

    Natalie, I'd start checking the bread after 40 minutes with the toothpick and take it out when a toothpick comes out clean. I don't think it will be too much more than 40 minutes. I think thawed and drained frozen peaches will work for this. Let me know how it turns out if you try it.

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  17. I found a recipe on your site a while and I loved it! I just revisted your site to get some other awesome ideas! I really love that you have adapted your recipes to be SBD friendly. While I'm not on the SBD, I know the concept well and follow many of these principles in my healty living. I've lost 35lbs since Aug 9th simply by eating right and exercising! I'm taking my family along the way, and this site is helping me do that without the complaints!
    Thank you!

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  18. Joy, that's great! So glad you're enjoying the blog.

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