---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Diabetic
       Yield: 12 lg muffins
 -------------------------------FRUIT AND NUTS-------------------------------
     3/4 c  Pecans
     1/2 c  Date pieces
   2 1/2 c  Chopped peaches
 ------------------------------WET INGREDIENTS------------------------------
     1/2 c  Fruit sweetener
       2    Eggs
     1/2 c  Oil
       1 ts Vanilla extract
       2 ts Peach extract
   1 1/4 c  Unsweetened applesauce
       1 c  Oat bran
     3/4 c  Rolled oats
 ------------------------------DRY INGREDIENTS------------------------------
   2 1/8 c  Brown rice flour
     1/3 c  Oat flour
   2 1/2 ts Baking powder
       1 ts Baking soda
     1/2 ts Salt
       2 ts Cinnamon
     1/2 ts Nutmeg
   Preheat oven to 375 degrees. Lightly spray a regular size muffin tin
   with lecithin spray. Toast the pecans in the oven for 7-10 minutes,
   stirring occasionally. Allow the nuts to cool. Then coarsely chop
   them with a knife or with a pulsing action in a food processor.
   Coarsely chop the peaches. In a medium size bowl, mix together the
   fruit sweetener, eggs, oil, vanilla, peach extract and applesauce.
   Stir in the oat bran and the rolled oats. Let this mixture sit for a
   minimum of 10 minutes while you prepare the rest of the ingredients.
   Sift the dry ingredients into a large bowl, stir in the pecans and
   the date pieces. Make a well in the center of the dry ingredients,
   and stir in the wet mix. When half mixed, stir in the chopped
   peaches. Be careful not to over mix, the muffin batter should be
   lumpy. Use a #12 (1/2 cup) scoop to place the batter into the
   prepared muffin tins. Bake the muffins in the preheated oven for
   35-40 minutes. Let the muffins cool in the muffin pans before
   removing them. Be extra careful when handling these muffins because
   they are very fragile when warm.