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Blueberry Peach Muffins
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 InformationAmount 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