Preheat oven to 350 degrees F. Spray 18 regular size muffin cups with baker's spray. Combine dry ingredients and sieve through strainer to remove lumps (powdered buttermilk, dried egg white, and baking soda do tend to clump). Make well. Combine and add liquid. Gentle stir to combine, do not overmix. Fold in diced peaches. Scoop into muffin cups (using ice cream scoop, for equal sized muffins). Place 1 peach wedge atop each and sprinkle with sugar. Bake for 20-25 minutes.

Nutrition information per muffin, if yield is 18: 149 Calories, Total fat 5 g., (sat. trace, mono 3 g., poly 1 g.) cholesterol 12 mg., Carb. 24 g., Fiber 1 g., Protein 3 g., sodium 99 mg.