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Blueberry Peach Muffins

Name: Blueberry Peach Muffins
Prep time: 15 min
Total time: 50 min
Cuisine: Breads, Breakfast
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ⅔ cup 1% lowfat milk; 2 tablespoons lowfat peach yogurt; 1 cup Splenda® Stevia Sweetener Pouch; 2 large eggs; ½ cup butter, melted; 1 ½ teaspoons vanilla extract; ½ cup fresh or frozen blueberries; ⅓ cup canned diced peaches, well drained

Makes 10 muffins Calories 220 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

⅔ cup 1% lowfat milk

2 tablespoons lowfat peach yogurt

1 cup Splenda® Stevia Sweetener Pouch

2 large eggs

½ cup butter, melted

1 ½ teaspoons vanilla extract

½ cup fresh or frozen blueberries

⅓ cup canned diced peaches, well drained

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	220
Total Fat	11g
Saturated Fat	6g
Cholesterol	70mg
Sodium	250mg
Total Carbs	25g
Dietary Fiber	1g
Sugars	5g
Protein	5g

Instructions

Preheat oven to 350°F. Place 10 paper liners in a 12-cup muffin pan.
In a bowl, whisk together flour, baking powder, and baking soda.
In a glass measuring cup, whisk together milk and peach yogurt.
In a bowl using an electric mixer, beat Splenda Stevia Sweetener and eggs on high speed for about 5 minutes. Add melted butter and vanilla extract; beat on medium speed until blended.
Add about half the flour mixture and mix on low speed just until blended. Add milk mixture and mix on low speed, then add remaining flour mixture and mix just until blended. Fold in blueberries and peaches.
Spoon batter into prepared muffin pan, filling cups ¾ full.
Bake for 25–30 minutes or until a wooden pick inserted in center comes out clean. Remove muffins immediately and cool on a wire rack.