LOW-FAT PEACH COBBLER MUFFINS, ADAPTED

RecipeZaar gave me this nice recipe, and I made some changes which I think brought it up a notch. These are really good, especially when you bite into the peaches which are nice and soft and, well, peachy. The muffins are moist, and the crumb-nut topping finishes them off beautifully. These would have to be pretty bland without the spices I added, since there were none in the original recipe.

Low-Fat Peach Cobbler Muffins, adapted

Rating: 8 out of 10
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INGREDIENTS:

3 cups ripe, juicy peaches, peeled and diced or chopped

2 tsp. fresh lemon juice

1 large egg

2/3 cup brown sugar (I subbed Stevia for part of the sugar)

1/2 cup lite sour cream

1/2 cup fat-free half and half or milk

1 tsp. pure vanilla extract

1/2 cup unsweetened applesauce

1-1/2 tsp. fresh-grated ginger

3/4 tsp. cinnamon

1/8 tsp. fresh-grated nutmeg

2 cups whole wheat pastry flour (or all-purpose)

1 Tbsp. baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

TOPPING INGREDIENTS:

1/3 cup whole-wheat flour

1/2 cup brown sugar

1/2 tsp. cinnamon

1/3 cut toasted walnuts or pecans

3 Tbsp. cold butter, cut in chunks

Preheat oven to 400F. Grease a 12-count muffin pan. Make topping. Toss peaches with lemon juice in medium bowl and let stand. Combine egg, sour cream, milk, flavorings and applesauce in medium bowl, mixing well. Stir in peaches. In a large bowl combine flour, baking powder, baking soda and salt, mixing well. Add peach mixture all at once and stir lightly, just till moistened, leaving lumps, if any. Place about 2 Tbsp. batter into each muffin cup; sprinkle about 2 tsp. topping over batter; top each muffin cup with remaining batter and topping, dividing equally. Bake 17-20 minutes, or till a toothpick inserted in center of muffins returns with just a few crumbs. Cool in pan 2-3 minutes, then transfer muffins to wire rack to finish cooling. Makes 12 standard-size muffins. These can be frozen.