Fresh Peach Muffins

    1 cup peeled, chopped fresh ripe peaches
    1 teaspoon fresh lemon juice
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon mace
    1/4 teaspoon salt
    1 large egg, or 1/4 cup egg substitute
    1/4 cup canola or corn oil
    1 cup fat-free milk

   1. Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the
       muffin cups with paper liners.
   2. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
   3. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
   4. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour
       is moistened.
   5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
   6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
       Remove the muffins from the pan immediately to avoid sticking.

    Calories: 154
    Protein: 4 g
    Sodium: 156 mg
    Cholesterol: 18 mg
    Fat: 5 g
    Carbohydrates: 23 g
    Exchanges: 1-1/2 Starch, 1 Fat