Blue Corn Muffins

Makes 12 muffins

30 minutes or fewer

· 1 cup blue cornmeal's

· 1 cup all-purpose flour (pamela gluten free artisian flour)

· ¼ cup sugar

· 1 ½ tsp. baking powder

· ½ tsp. baking soda

· ½ tsp. salt

· 1 large egg

· ¼ cup vegetable oil

· 1 cup low-fat milk

· 1 cup peaches chopped

1. Preheat oven to 425°F. Coat 12-cup muffin pan with cooking spray.

2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in bowl.

3. Whisk together egg and liquids into cornmeal mixture until just combined. Fold in peaches.

4. Scoop batter into prepared muffin cups. Bake 20 minutes, or until brown around edges and toothpick inserted into muffin centers comes out clean. Serve warm.