Monday, September 19, 2005

Blueberry Peach Muffins

Don't forget the July tips for making perfect muffins:

Keep liquid and dry ingredients separate until the last minute and stir only until moistened.

Heat oven to 350 degrees. Spray a twelve-muffin tin.

Mix and sift together dry ingredients:
2 cups flour
2/3 cup sugar
1/2 tsp baking soda - make sure it's fresh!
1/4 tsp salt

Mix liquid ingredients:
1 6 oz container fruit-on-the bottom peach yogurt
1 large egg
1/4 cup olive oil - or butter if you must
1 cup fresh blueberries

Topping: 1/2 cup low-fat granola, lightly crushed

Stir both together and fold in blueberries. Spoon 1/4 cup batter into each well. Sprinkle crushed granola over the tops.

Bake at 350 for 20 minutes until the crowns are golden. Cool in pan for 5 minutes.

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