Recipe by Greenflowers
"A great way to use up peaches. Add cranberries for color and taste, and sprinkle brown sugar on top before baking, if desired."
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1 1/4 cups
eggs, lightly beaten
peeled, pitted, and chopped peaches
1 1/2 (12 ounce) packages
OK so I followed the directions as best I could, I didn't have everything on hand. I used wheat floor for white. I didn't have applesauce so I used 1c. vegetable shortening. I know I know less healthy but it was that or nothing so.. I also used canned peaches and dried craisins being as it's winter and good luck finding those fresh! It was a little dry probably because of the wheat flour. It looked like bread dough instead of muffin batter so I added the juice from the peaches in 1/4c increments until it was better. Filled silicone cups 3/4 full. Baked at 375* for 35 min (again probably because it was denser with wheat flour) and voila! These were very pretty, moist, delicious family treats! Thanks!!
It is probably dry because this recipe is low in fats.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach and Cranberry Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 7
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