Nutty Stone Muffins

These muffins can be made with your choice of nuts and any puréed stone fruit of your choice (peaches, plums, etc).  I did not peel the fruit before pureeing and the measure of 1 cup is after the fruit is puréed.  The consistancy is almost that of an individual baked oatmeal.  It is just firm enough to pick up and eat.

    1/2 Cup Salted Butter        1 Tsp cinnamon

    1 Cup Brown Sugar.          ½ Tsp nutmeg

    1 Large Egg.                     1 1/2 Cup old fashion oatmeal

    1 Cup Stone Fruit Puree    1 Cup flour

    1 Tsp salt                           1 1/2 Tsp baking powder

    1 Tsp vanilla.                    3/4 Cup Pecans

Heat oven to 350 degrees.  Cream together butter and sugar.  Add egg and mix thoroughly.  Add puree and mix until combine.  Add remaining ingredients and stir carefully only until moistened. Line 12 muffin cups with paper OR spray with non stick cooking spray.  Divide batter between cups and bake for 25 to 30 minutes.

Remove from oven cool for 5 minutes and remove to a rack to cool completely.  Put in a container and refrigerate.

Per Serving: 318 Cal (41% from Fat, 7% from Protein, 52% from Carb); 6 g Protein; 15 g Tot Fat; 6 g Sat Fat; 5 g Mono Fat; 43 g

Carb; 3 g Fiber; 19 g Sugar; 74 mg Calcium; 3 mg Iron; 328 mg Sodium