Cook It Light-reduced fat peach muffins

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Dear Jeanne,

These muffins are so good, and they don’t seem too bad for you, but I know you can make them even better, fat- and calorie-wise. Can you try it? Thanks! — Jessica, Louisville, Ky.



1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, melted

1/4 cup milk

1 egg

1 cup peaches, fresh or frozen, peeled and diced


1/3 cup brown sugar

1/2 cup pecans, chopped

1/4 cup flour

3 tablespoons butter, melted

1 teaspoon cinnamon


Combine the flour, sugar, baking powder, salt and cinnamon. In a separate bowl, combine the butter, milk and egg. Add the wet mixture to the dry mixture. Stir in the peaches. Place in 12 paper muffin baking cups. For the streusel, combine the brown sugar, pecans, flour, butter and cinnamon. (The mixture will be crumbly.) Sprinkle the streusel on top of the muffins, and bake at 400 F for 20 to 25 minutes.

Makes 12 servings.



Dear Jessica,

My tasters loved these muffins! I added some extra peaches and some oatmeal, and I took out some butter. They are really good! If you use the yolk and not just the white of the egg, it adds 5 calories, 1 gram of fat and 20 milligrams of cholesterol per muffin.



3/4 cup all-purpose flour

3/4 cup oatmeal, ground

1/2 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup butter, melted

1/2 cup low-fat buttermilk

1 teaspoon vanilla extract

1 egg white

1 1/2 cups fresh or frozen peaches, peeled and diced



1/3 cup pecans, chopped

1/3 cup brown sugar

1 tablespoon butter, melted

1 teaspoon ground cinnamon


1. Preheat the oven to 400 F. Place paper liners in 12 muffin cups, or spray with nonstick baking spray.

2. In a large bowl, combine the flour, ground oatmeal, brown sugar, baking powder, baking soda, cinnamon and salt. In a second bowl, combine the butter, buttermilk, vanilla extract and egg white.

3. Make a well in the center of the dry ingredients and add the wet ingredients. Mix lightly. Add the peaches, and combine everything until just moistened.

4. For the streusel, in a small bowl, combine the pecans, brown sugar, butter and cinnamon, and mix until crumbly.

5. Fill the muffin cups, then top with the streusel. Bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool in the pan on a rack for 15 minutes. Remove from the pan and serve.

Makes 12 muffins.


Each muffin contains approximately: Original Recipe: 254 calories; 14 gm fat; 47 mg cholesterol; 288 mg sodium; 29 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised Recipe: 165 calories; 7 gm fat; 13 mg cholesterol; 206 mg sodium; 23 gm carbohydrates; 3 gm protein; 2 gm fiber.


By |October 2nd, 2013|

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