Prep 10 mins
Cook 20 mins
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
- 354.88 ml all-purpose flour
- 118.29 ml whole wheat flour
- 158.51 ml brown sugar
- 2.46 ml baking soda
- 1.23 ml salt
- 170.09 g containerfruit on the bottom peach yogurt
- 1 large egg
- 2 large egg whites
- 59.14 ml butter, melted
- 236.59 ml fresh blueberries
- 118.29 ml low-fat granola, lightly crushed
- 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!
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!
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.
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!