Blueberry Peach Muffins
This recipe makes 10 servings
| Nutritional Info | |
|---|---|
| Per muffin: about | - |
| cal | 210 |
| pro | 5 g |
| total Fat | 11 g |
| sat. fat | 6 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 70 mg |
| Sodium | 250 mg |
| Sugars | 3 g |
Ingredients
-
2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp low-fat peach yogurt
2/3 cup 1% milk
2 large eggs
1 cup Splenda® No calorie Sweetener, Granular
1/2 cup butter, melted
1-1/2 tsp vanilla extract
1/2 cup fresh blueberries or frozen blueberries
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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