Tuesday, September 1, 2009

Southern Delight Muffins

Southern Delight Muffins
Serves 8

1 (15 oz) can sliced peaches, packed in fruit juice, drained, and 1/2 cup
liquid reserved
1-1/2 cups reduced-fat biscuit baking mix
1/2 cup Splenda Granular
1 tsp baking powder
1 tbsp plus 1 tsp reduced-calorie margarine
1/4 cup no-fat sour cream
2 tbsps peach spreadable fruit
2 tbsps chopped pecans

Preheat oven to 375. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. Finely chop
peaches and set aside. In a large bowl, combine baking mix, Splenda and baking
powder. Add margarine, sour cream, reserved fruit juice and spreadable
fruit. Mix gently just to combine. Fold in chopped peaches and pecans.
Evenly spoon batter into prepared muffin wells. Bake for 24 to 28 minutes
or until a toothpick inserted in center comes out clean. Place muffin pan on
wire rack and let set for 5 minutes. Remove muffins from pan and continue
cooling on wire rack.

155 Calories;3g Fat;2g Protein;30g Carb;358mg Sodium;1g Fiber
Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

Cooking Healthy with Splenda by JoAnna M. Lund

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