Peach Poppy Seed Muffins

Author: Canadian Living

Chunks of peaches put flavour in every bite of these muffins. If fresh peaches are unavailable, drain canned or thawed peaches well and place on paper towels to absorb any excess liquid before using.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons poppy seeds
  • 1 tablespoon baking powder
  • 2 teaspoons grated orange rind
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cup low-fat plain yogurt
  • 2 eggs
  • 3/4 cups vegetable oil
  • 1 1/2 cup chopped peeled peache

Method

In large bowl, whisk together all-purpose and whole wheat flours, sugar, poppy seeds, baking powder, orange rind, baking soda, nutmeg and salt. In small bowl, whisk together yogurt, eggs and oil; pour over flour mixture. Sprinkle with peaches and stir just until combined.

Spoon into greased or paper-lined muffin cups, filling to top; bake in centre of 400°F (200°C) oven until tops are firm to the touch, 20 to 25 minutes. Let stand in pan for 5 minutes. (Make-ahead: Let cool; wrap individually in plastic wrap, place in airtight container and freeze for up to 2 weeks.)

Nutritional facts <b>Per muffin:</b> about

  • Sodium 244 mg
  • Protein 6 g
  • Calories 237.0
  • Total fat 8 g
  • Cholesterol 33 mg
  • Saturated fat 1 g
  • Total carbohydrate 36 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peach Poppy Seed Muffins

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