Peachy Granola Muffins
ACTIVE: 20 minutes TOTAL: 40 minutes
These muffins pair juicy ripe peaches with hearty crunchy granola for a refreshing
1 cup all-purpose flour
1 cup whole-wheat flour
; cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
; teaspoon ground nutmeg
1 cup buttermilk
2 eggs, lightly beaten or ½ cup refrigerated or frozen egg product, thawed
2 tablespoons canola oil
1 medium peach, peeled and chopped (¾ cup)
½ cup low-fat granola
Confectioners’ sugar (optional)
1. Preheat oven to 375°F. Line twelve 2-½-inch muffin cups with paper bake cups or lightly
coat with cooking spray.
2. In a large bowl, stir together all-purpose flour, whole-wheat flour, brown sugar, baking
powder, cinnamon, salt and nutmeg. Make a well in the center of the flour mixture; set
3. In a medium bowl, combine buttermilk, eggs and oil. Add buttermilk mixture all at once
to flour mixture; stir just until moistened (batter should be lumpy). Fold in peach and granola.
Spoon batter into the prepared muffin cups, filling each nearly full.
4. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 5 minutes; remove muffins from pan. If desired, dust with
confectioners’ sugar. Serve warm.
Calories 150, Fat 4g (sat 1g), Cholesterol 36mg, Fiber 2g, Total sugars 7g, Protein 5g,
Sodium 154mg, Potassium 130mg.