ALMOND PEACH MUFFINS

This is a favorite recipe I tweaked to make healthier, and not to boast, but we think it turned out even better than the original!  Budget-friendly tip:  If you like to use unsweetened applesauce in place of all or some of the oil in baked goods, buy a large jar and freeze it in recipe measured portions.  I do this by measuring it and dropping each portion onto a waxed paper covered baking sheet.  Freeze until applesauce "cookies" are firm and then store in plastic freezer bags until ready to use.  Then thaw in microwave.

 1 1/2 cups whole wheat flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs, 4 egg whites, or 1/2 cup egg substitute

1/2 cup unsweetened applesauce

1/4 cup agave or honey

2 tablespoons canola or walnut oil

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/4 cups chopped fresh peaches*

1/2 cup chopped almonds

In a mixing bowl, combine the first 3 ingredients. In another bowl, combine eggs, applesauce, agave or honey, oil, and extracts.  Stir into dry ingredients just until combined. Fold in peaches and almonds.  Bake in oiled muffin pans about 20 minutes at 375 degrees or until they test done.  Remove from pans.  Makes about 1 dozen standard sized muffins.

*Note:  1 15-ounce can sliced peaches, drained and chopped, or 1 1/4 cups frozen peaches (unthawed)  may be substituted for the fresh peaches.