Monday, June 8, 2009

Blueberry Peach Yogurt Muffins

I am back to trying to use up stuff in my fridge and freezer again.  We have put our house on the market and are hoping to  move this summer so having emptier cupboards, fridge and freezer will help in packing.  I had made some peach yogurt last week and we haven't been going through it very fast so I found this recipe and adapted it for peach yogurt and I added no fat.  These muffins are delicious and the cinnamon topping perfects it.  The muffins are very gooey because I used large blueberries.  If you like sweet muffins you could add more sugar but I am very happy with how they turned out.

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon
 ground nutmeg
 1 egg
1/2 cup firmly packed brown sugar
1/4 cup applesauce
1 1/2 cups peach yogurt
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen(not thawed) blueberries

1/4 sugar
1/4 melted butter
1 tsp cinnamon

Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside.

In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.

In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and
 vanilla. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gently fold in the blueberries. 

Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.

Dip muffin into melted butter and then into cinnamon sugar mix.

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