Blueberry Peach Muffins
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 210210 cal |
| pro | 5 g5g pro |
| total Fat | 11 g11g total Fat |
| sat. fat | 6 g6g sat. fat |
| carb | 23 g23g carb |
| fibre | 1 g1g fibre |
| chol | 70 mg70mg chol |
| Sodium | 250 mg250mg Sodium |
| Sugars | 3 g3g Sugars |
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 2 tbsp low-fat peach yogurt 2 tbsp low-fat peach yogurt
- 2/3 cup 1% milk 2/3 cup 1% milk
- 2 large eggs 2 large eggs
- 1 cup Splenda® No Calorie Sweetener, Granular 1 cup Splenda® No calorie Sweetener, Granular
- 1/2 cup butter , melted1/2 cup butter, melted
- 1-1/2 tsp vanilla extract 1-1/2 tsp vanilla extract
- 1/2 cup fresh blueberries 1/2 cup fresh blueberries or frozen blueberries
- 1/3 cup fresh peaches 1/3 cup fresh peaches or frozen peaches
Preparation
Preheat oven to 350°F (180°C). Place paper baking cups in muffin pans.
Combine flour, baking powder and baking soda; set aside.
Combine milk and yogurt; set aside.
Beat eggs and SPLENDA® Granulated at high speed with an electric mixer, about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.
Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.
Additional information : Note: Smaller blueberries are better.
Source : SPLENDA®
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