Makes 16 Muffins
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups unsweetened applesauce
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.