Peach-Filled Wheat Muffins

Submitted by CaliforniaJan

"These have preserves in the center, this can be varied to suit your taste and mood!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 cup flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup sugar
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 egg, beaten
• 1 (8 ounce) carton sour cream
• 1⁄4 cup oil or 1/4 cup applesauce
• 1⁄2 cup pecans, chopped
• 1⁄4 cup peach preserves

directions

1. Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
2. In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
3. In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
4. Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.

Reviews

[Enjolinfam]

These were wonderful muffins! Instead of peach preserves I blended canned peaches to put in the center and it turned out delicious! I think I'll be making these again soon! Made for Everyday is a holiday tag - eat a peach day August 22.

 

[Idaho Cookie]

I was surprised at how soft these turned out with the wheat flour. I did the recipe as written, except I sprinkled nuts on the top of half of our muffins (to accomodate those who don't care for nuts). I used Simply Fruit apricot jam in the center. They were a hit!

 

[Annacia]

A yummy muffin that is also healthy! Thats a winner in my book. I reversed the amount of flours using more whole wheat than white, used Splenda for the sugar, egg white only for the egg, Fat free sour cream and applesauce instead on oil. The only fat in mine is from the nuts and that is the healthy kind, my jam is no sugar added. Speaking of the nuts the directions don't say if they go into the batter or as a topping. I opted to add them into the batter. They didn't really rise to speak of but that's at least partly because I used more w.w. flour. The inside is light and fluffy. Thanks for a lovely baked yummy that can be so easily adapted to diabetic needs. Made for Photo Tag Game.