Recipe by Sharon123
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
Top Review by justcallmetoni
Just so good. I tinkered a bit more - must be in the air to do so. Had to increase the whole wheat to 1 cup to account for running out of regular flour while preparing these. Cut the sugar to 1/2 cup and skipped the granola as I had none. The muffins had a really nice rise and were tender with all the nice little pockets a good muffin has. The peach flavor was very faint, perhaps because of the additional whole wheat, so if that's impportant add some chopped peaches. I could see using almost any flavor of yogurt in this. (Thinking lemon yogurt and a little zest would be sublime.) The size was also just right - not a monster sized-affair, not a bitty thing that would leave you wanting another. Thanks Sharon!
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 2⁄3 cup brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 (6 ounce) containerfruit on the bottom peach yogurt
- 1 large egg
- 2 large egg whites
- 1⁄4 cup butter, melted
- 1 cup fresh blueberries
- 1⁄2 cup low-fat granola, lightly crushed
Directions See How It's Made
- 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!