Ingredients
-
1 1/2
-
1/2
-
2/3
-
1/2
-
1/4
-
1
-
1
-
2
-
1/4
-
1
-
1/2
-
-
-
-
Directions
Blueberry-Peach Muffins, 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, 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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Steps
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1
Done
|
Heat Your Oven to 350f Coat a 12 Cup Muffin Pan With Nonstick Cooking Spray. on Waxed Paper, Sift Together the Flour, Sugar, Baking Soda and Salt. |
|
2
Done
|
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. |
|
3
Done
|
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). |
|
4
Done
|
Bake Muffins at 350f 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! |
