Peach Poppy Seed Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 237237 cal |
| pro | 6 g6g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 36 g36g carb |
| fibre | 2 g2g fibre |
| chol | 33 mg33mg chol |
| sodium | 244 mg244mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1111 iron |
| vit A | 33 vit A |
| vit C | 33 vit C |
| folate | 1414 folate |
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.
Ingredients
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1 cup whole wheat flour 1 cup whole wheat flour
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 4 tsp poppy seeds 4 tsp poppy seeds
- 1 tbsp baking powder 1 tbsp baking powder
- 2 tsp grated orange rind 2 tsp grated orange rind
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp grated nutmeg 1/2 tsp grated nutmeg
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 cups low-fat plain yogurt 1-1/2 cups low-fat plain yogurt
- 2 eggs 2 eggs
- 3/4 cup vegetable oil 3/4 cup vegetable oil
- 1-1/2 cups chopped peeled peaches 1-1/2 cups chopped peeled peaches
Preparation
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.)
Source : Canadian Living Magazine: July 2004
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