Serves: 5
Total Calories: 245
Yield: 12 muffins

1/2 cup soy milk or milk
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup oat bran
1 1/2 cups chopped peaches, fresh or frozen, thawed, or one 15-ounce can, drained
1/4 cup canola oil
1 large egg
1/2 teaspoon powdered stevia extract
1 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
1 teaspoon grated fresh ginger or 3/4 teaspoon dried powdered ginger

• Preheat the oven to 375°F. Oil the muffin pans.
• Mix the soymilk or milk and lemon juice in a cup. Set aside to sour.
• Sift the flour, leavenings, and salt together in a large mixing bowl. If using dried ginger, sift it in with the other dry ingredients. Stir in the oat bran.
• Blend 1 cup of the chopped peaches, the soured milk, oil, egg, stevia extract, vanilla, and orange juice concentrate in a blender until smooth.
• Make a well in the dry ingredients, and fold in the wet ingredients quickly and gently. Add the remaining chopped peaches and fresh ginger just before the flour is completely blended.
• Spoon the batter into the muffin pans, and bake for 30 to 35 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 245
Calories from Fat: 112

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits