Line muffin pan with paper liners; set aside.

Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl; set aside.

Mash peaches and honey in separate bowl. Stir in egg, milk and oil.

Fold wet ingredients into dry ingredients until just combined. Do not overmix.

Spoon batter into prepared muffin cups, filling each about ¾ full. Bake 18-20 minutes, or until golden. Cool on wire rack 5 minutes.

When eggs are set, add cheese and tomatoes. Remove from heat and fold in half.