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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, June 17, 2015

Peachy Muffins

Goodness! I haven't posted in ages! I think I was spending time 'finding myself' and learning about Essential Oils.....and neglecting my kitchen.  I have 2 strawberry recipes waiting to be posted. But this one couldn't wait! I went to Florida and Georgia last week to visit my Aunt and a dear family friend. On my way home, I stopped at a peach orchard and bought (too many) peaches. I bought one of their cobblers (it's still in the freezer) and decided to make these muffins. What a fabulous peachy flavor!!! The hardest part of this recipe.....peeling, pitting and chopping up the peaches without sneaking a piece of peach which meant cutting up more! So worth it! Go get some peaches people!!!

PEACHY MUFFINS
Makes 16 Muffins


3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups unsweetened applesauce
3 eggs
2 cups Splenda (or sugar)
2 cups peeled, pitted and chopped peaches


Preheat oven to 400°. Spray muffin cups.

In a large bowl, mix together the flour, cinnamon, baking soda and kosher salt.


In a medium bowl, mix together the applesauce, eggs and Splenda (or sugar).


Stir the wet ingredients into the dry ingredients and then stir in the peaches.

 

Spoon the batter into the muffin cups. Bake for 25 minutes or until the tops are golden and a wooden toothpick inserted into the center comes out clean.

 

Cool 10 minutes in muffin pans and then turn out onto wire racks to cool completely.


MY SPIN: I used Splenda because I still have some. Once it's gone....sugar! I will always use unsweetened applesauce instead of oil.

Later!
Loving life!
Jan

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