Peach Poppy Seed Muffins
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.
Servings: 12
Ingredients:
| 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% |
-
1-3/4 cups (425 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1/2 cup (125 mL) packed brown sugar
4 tsp (20 mL) poppy seeds
1 tbsp (15 mL) baking powder
2 tsp (10 mL) grated orange rind
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) each grated nutmeg and salt
1-1/2 cups (375 mL) low-fat plain yogurt
2 eggs
3/4 cup (75 mL) vegetable oil
1-1/2 cups (375 mL) 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.)
Additional Information
Source
Canadian Living Magazine: July 2004
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