Name: Blueberry Peach Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 240 g all-purpose flour; 1½ teaspoon baking powder; ½ teaspoon baking soda; 2 tablespoons low-fat peach yogurt; 160 ml 1% low-fat milk; 2 large eggs; 112 g butter, melted; 1½ teaspoons vanilla extract; 75 g fresh or frozen blueberries; 75 g canned dice peaches, well drained*; 24 g SPLENDA® Granulated

Blueberry Peach Muffins

Makes10 servings
Prep Time20 min
Cook Time30 min
Total Time50 min
Calories220
Made withSplenda Granulated Sweetener

Ingredients

240 g all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons low-fat peach yogurt
160 ml 1% low-fat milk
2 large eggs
112 g butter, melted
1½ teaspoons vanilla extract
75 g fresh or frozen blueberries
75 g canned dice peaches, well drained*
24 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy220 kcal282.05%
Total Fat11.00 g14.1%
of which saturates6.00 g2.18%
Total Carbohydrate25.00 g9.09%
of which sugars5.00 g1.82%
Fibre1.00 g3.57%
Protein5.00 g10%
Salt0.60 g0.22%

Instructions

1

Preheat oven to 180°C. Place paper baking cups in muffin pans.

2

Combine flour, baking powder and soda; set aside.

3

Combine milk and yogurt; set aside.

4

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 ¾ full.

5

Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

Made with