BLUEBERRY-PEACH MUFFINS
Adapted from Eat What You Love and Lose, published in Family Circle magazine, this is yummy! I have made it even healthier! New England, South, Mid Atlantic, Canada
Provided by Sharon123
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat your oven to 350°F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.
- In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup. Sprinkle the crushed granola over all the muffin tops(dividing evenly).
- Bake muffins at 350°F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!
Nutrition Facts : Calories 184.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.4, Sodium 156.8, Carbohydrate 32, Fiber 1.3, Sugar 15.8, Protein 4.2
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