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Blueberry Peach Muffins

Prep Time :
Bake Time :
30 min
Makes :
10 muffins
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This recipe is:

2 cups (500 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

1/2 tsp (2 mL) baking soda

2 tbsp (30 mL) low-fat peach yogurt

2/3 cup (160 mL) 1% low-fat milk

2 large eggs

1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated

1/2 cup (125 mL) butter, melted

1 1/2 tsp (7 mL) vanilla extract

1/2 cup (125 mL) fresh or frozen blueberries

1/3 cup (75 mL) fresh or frozen peaches


Preheat oven to 350°F (180°C). Place paper baking cups in muffin pans.

Combine flour, baking powder and baking soda; set aside.

Combine milk and yogurt; set aside.

Beat eggs and SPLENDA® Granulated at high speed with an electric mixer, about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches.

Spoon into prepared muffin pans, filling 3/4 full.

Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

NOTE: Smaller blueberries are better.

Nutrition Information

Amount per Serving

Serving Size: 1 muffin

Total Calories: 210

Calories from Fat: 100

Total Fat: 11 g

Saturated Fat: 6 g

Cholesterol: 70 mg

Sodium: 250 mg

Total Carbohydrates: 23 g

Fibre: 1 g

Sugars: 3 g

Protein: 5 g

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