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Blueberry-Peach Muffins

Kraft Memeber Recipe
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Makes: 12 muffins Total Time: 30 min
Category: Breads Sub Category: Muffins

what you need
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 container (6 oz.) fruit-on-the-bottom peach yogurt
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup unsalted butter, melted
  • 1/2 pint (1 cup) fresh blueberries
  • 1/2 cup low-fat granola, lightly crushed
make it
1. Preheat oven to 350 degrees F. Coat a standard 12-indentation muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.

2. In a large bowl, whisk together the yogurt, 1/4 cup water, the egg, the egg whites and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries.

3. Divide batter evenly among the prepared muffin indentations, about a heaping 1/4 cup batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly).

4. Bake muffins for 20 minutes or until crowned and golden around the edges. Let muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired.
Notes
Average Rating  (3)
Rated  by justahipgurl on 12/22/2005 I decided this year that instead of making cookies for Christmas dessert, to try this muffin recipe. It is easy to make and clean up is a breeze. The muffins are moist and the blueberries are bursting with flavor. I liked them so much that I am making another batch tomorrow. Thank you for whoever came up with this recipe :)
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