1 med. sized peach
1 c. whole wheat flour
1/2 c. quick rolled oats
1/3 c. honey
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nutmeg
1 egg
1/2 c. dry milk powder
1/3 c. apple juice or peach juice
2 tbsp. canola or vegetable oil
1/2 c. pecans, optional

Preheat oven to 400 degrees. Peel the peach and cut into 1/2 inch dice (approximately 1/2 cup). Mix flour, oats, baking soda, baking powder, milk powder, salt, spices and nuts (if desired).

Combine peach juice, vanilla, honey, oil and egg; add to dry ingredients. Stir only until ingredients are moistened. Spoon into well oiled muffin tins filling 2/3 full. Bake for approximately 15 minutes and cool on wire rack. Makes 12 approximately. Frost with Ricotta Muffin Frosting.

RICOTTA MUFFIN FROSTING:

3/4 c. lite ricotta cheese
1 tbsp. vanilla
1/2 tsp. butter flavored sprinkles, optional (Butter Buds)
2 tbsp. honey or
2 tbsp. juice concentrate

Mix all ingredients well and use as a frosting for muffins and bars.