Nothing sets you up for a good day like a crumbly topped muffin for breakfast. For extra peach flavour, garnish each muffin with a peach slice before baking.
- Portion size 12 servings
- Credits : Canadian Living Magazine: August 2009
In bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
In large bowl, whisk together all-purpose and whole wheat flours, baking soda and salt. In separate bowl, whisk together brown sugar, yogurt, oil, eggs and vanilla; pour over flour mixture. Sprinkle with peaches; stir to just mix.
Spoon into greased or paper-lined muffin cups; sprinkle with topping.
Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
(Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 139 mg
- Protein 6 g
- Calories 359.0
- Total fat 15 g
- Cholesterol 35 mg
- Saturated fat 2 g
- Total carbohydrate 52 g
- Iron 15.0
- Folate 26.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 2.0