Serves: 5
Total Calories: 495
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup unbleached flour
3/4 cup whole wheat flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup milk
1/2 cup peach all fruit jam
1/4 cup canola oil
1 large egg
1 teaspoon rum extract
1 teaspoon grated orange peel
GOODIES
1 cup chopped dried peaches
1 (16-ounce) can peaches packed in fruit juice well drained

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the dried peaches and toss to coat.

3. Purée the canned peaches in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the peaches, and then blend in the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 495
Calories from Fat: 113

More Recipes from the The Complete Muffin Cookbook Cookbook:
Almond Delight Muffins
Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
Carrot Conglomeration Muffins
Chai Muffins
Citrus-Poppy Seed Muffins
Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
Far East Muffins
Lemon Pecan Muffins
Mango with Crystallized Ginger Muffins
Mom's Applesauce Muffins
Orange Cardamom Muffins
Peachy Peach Muffins
Prune Spice Muffins
Seven-Factors-of-Enlightenment Muffins
Spice Muffins with Vanilla Cream Cheese Icing
Triple-Apricot Ambrosia Muffins
Tropical Fruit Muffins