Peachy Granola Muffins
ACTIVE: 10 minutes TOTAL: 30 minutes
These muffins pair juicy ripe peaches with hearty crunchy granola for a refreshing
1 cup all-purpose flour
1 cup whole-wheat flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 large eggs, lightly beaten, or 1/2 cup refrigerated or frozen egg product, thawed
2 tablespoons canola oil
1 medium peach, peeled and chopped (3/4 cup)
1/2 cup low-fat granola
Confectioners’ sugar (optional)
1. Preheat oven to 375°F. Line twelve 21/2-inch muffin cups with paper bake cups or
lightly coat with cooking spray. Lightly coat the paper cups with cooking spray; set cups
aside. 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 aside.
2. 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.
3. Bake for 18 to 20 minutes or until a toothpick inserted in the centers comes out clean.
Cool in pan on a wire rack for 5 minutes. Remove muffins from muffin cups. If desired,
dust with confectioners’ sugar. Serve warm.
SERVES 12: 1 muffin each
Calories 150, Fat 4g (sat 1g), Cholesterol 36mg, Carbs 25g, Total sugars 7g, Protein 5g,
Fiber 2g, Sodium 154mg, Potassium 130mg.