Peach Poppy Seed Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 237 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 33 mg |
| sodium | 244 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 11 |
| vit A | 3 |
| vit C | 3 |
| folate | 14 |
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 cup whole wheat flour
- 1/2 cup packed brown sugar
- 4 tsp poppy seeds
- 1 tbsp baking powder
- 2 tsp grated orange rind
- 1/2 tsp baking soda
- 1/2 tsp grated nutmeg
- 1/2 tsp salt
- 1-1/2 cups low-fat plain yogurt
- 2 eggs
- 3/4 cup vegetable oil
- 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
Related content
-
Almond Crumble Peach Muffins
Nothing sets you up for a good day like a crumbly topped muffin for breakfast. For extra peach...
-
Ham and Cheese Breakfast Muffins
A hand-held breakfast or lunch is perfect for families on the go. These taste like a quiche but...
-
Fabulous Yogurt Bannana Chocolate Chip Muffins
My mom has made these for years, they have always been my favourite. Plus they have bran, yogurt...
-
