-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.