Ginger Peach Muffins

1 cup white all purpose flour
1 cup wheat flour
1/3 cup bran (oat or wheat)
3/4 cup brown sugar (I use Florida Crystals)
1 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
2 tsp ginger
1/4 to 1/2 tsp pumpkin pie spice
1 cup plain soy yogurt
1/4 cup oil
1/4 cup applesauce
1 ener-g egg
1 tsp vanilla
4 tsps of molasses
1.5 cups chopped peaches ( I used frozen, thawed. Could use canned, drained as well)
at the very end: 1/4 to 1/2 milk of choice ( I used rice milk)

Prepare muffin pans by either using liners or greasing and flouring muffin pans.

Next, in a large bowl, mix dry ingredients. In a smaller bowl mix wet ingredients. Pour wet ingredients into dry and mix well. Fold in peaches. Add in the soymilk 1/4 cup at a time, if necessary. It should be a thick, yet moist batter. Bake at 350 for 20 minutes.

*Note: I have also added some chopped walnuts to half the batter. (Only half because one of my kids really dislikes walnuts.)