3 Reviews

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!

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justcallmetoni January 16, 2006

You would never know these are healthy muffins, very good flavor and appearance. I did run out of granola before making them and used a combination of flax seed (for those Omega 3s) and chopped nuts for a topping. Worked great, they are a hit at my house.

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CaliforniaJan February 10, 2008

Yummy lowfat muffins! I subbed half white whole wheat and half unbleached all-purpose flour for the all-purpose flour and used frozen blueberries. I always keep healthy muffins on hand in the freezer for an easy breakfast and these are delicious. Like Toni said, not overwhelming peach flavor but using Horizon organic peach yogurt, I did have a few chunks of peaches throughout. A peach lover could add more, though I agree this would be good with any flavor yogurt. Thanks, Sharon, for sharing the recipe!

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LonghornMama June 09, 2006
Blueberry-Peach Muffins