Makes 10 muffinsCalories 220 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Stevia Sweetener
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅔ cup 1% lowfat milk
2 tablespoons lowfat peach yogurt
1 cup Splenda® Stevia Granulated Sweetener
2 large eggs
½ cup butter, melted
1 ½ teaspoons vanilla extract
½ cup fresh or frozen blueberries
⅓ cup canned diced peaches, well drained
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
220
Total Fat
11g
Saturated Fat
6g
Cholesterol
70mg
Sodium
250mg
Total Carbs
25g
Dietary Fiber
1g
Sugars
5g
Protein
5g
Instructions
Preheat oven to 350°F. Place 10 paper liners in a 12-cup muffin pan.
In a bowl, whisk together flour, baking powder, and baking soda.
In a glass measuring cup, whisk together milk and peach yogurt.
In a bowl using an electric mixer, beat Splenda Stevia Sweetener and eggs on high speed for about 5 minutes. Add melted butter and vanilla extract; beat on medium speed until blended.
Add about half the flour mixture and mix on low speed just until blended. Add milk mixture and mix on low speed, then add remaining flour mixture and mix just until blended. Fold in blueberries and peaches.
Spoon batter into prepared muffin pan, filling cups ¾ full.
Bake for 25–30 minutes or until a wooden pick inserted in center comes out clean. Remove muffins immediately and cool on a wire rack.
