PEACH AND BLUEBERRY MUFFINS

PEACH AND BLUEBERRY MUFFINS image

Yield 10 ea.

Number Of Ingredients 17

1/2 cup all-purpose flour
1 cup whole wheat flour
1/4 cup Splenda or Stuvia
1 1/2 tsp. baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
3/4 cup Danon light and fit vanilla yogurt
1 large egg
3 Tbsp. unsalted butter, melted & cooled
2 Tbsp. fat free half and half
1 large peach, pitted & chopped
1/2 cup fresh blueberries
Topping:
3 tbsp. brown sugar
1 tbsp. butter
1/4 tsp. cinnamon

Steps:

Preheat oven to 375° F. Coat 10 muffin tins with baking spray or line cups using liners. Combine all dry ingredients, flours through cinnamon in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the dry ingredients until just combined. Fold in the melted butter, chopped peaches, half and half, and blueberries. Divide the batter evenly among the muffin cups. To make the topping: In a small bowl, mix together brown sugar, and cinnamon. Cut in butter until mixture is mixed completely. Sprinkle topping evenly over muffin batter. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.