Well, I still had peaches and blueberries and I absolutely hate wasting food! I also had company coming in. So, at the last minute, I decided to make some muffins. These are some BIG muffins!!! I think warming them up and putting some butter on them would just be delicious with a cup of coffee.....
PEACH BLUEBERRY MUFFINS
Makes 8 Big Muffins
3 cup all-purpose flour
½ cup Splenda granulated
(or sugar)
½ cup brown sugar
1 TBSP baking powder
1 pinch of salt
3 eggs (or ¾ cup egg
substitute)
1 cup reduced fat milk
½ cup melted light butter
1 cup blueberries
1 cup peaches, peeled and
diced
OPTIONAL TOPPING:
2 tsp Splenda granulated (or
sugar)
1 tsp ground cinnamon
½ tsp ground nutmeg
2 TBSP melted light butter
Preheat your oven to 400°.
Lightly spray a muffin tin or line with paper liners.
In
a large bowl, whisk together the flour, ½ cup Splenda granulated (or
sugar), brown sugar, baking powder and salt.
In
a separate bowl, mix together the eggs, milk and ½ cup of melted
light butter until well combined.
Pour
the wet ingredients into the dry ingredients until just blended.
Fold in the peaches and then the blueberries.
Fill
muffin cups. Bake for 18 – 20 minutes or until the tops spring
back when touched lightly.
OPTIONAL
TOPPING: Mix together the Splenda granulated (or sugar), cinnamon
and nutmeg. Brush muffins with the 2 TBSP melted light butter.
Sprinkle with the cinnamon mixture.
Cool
in the pan on a wire rack.
MY
SPIN: I didn't make the topping even the the ingredients are in the
picture.....I ran out of time since I had company coming. If you
don't make the topping, I would suggest putting the cinnamon (and
maybe even a heaping tsp of it) in the batter.
Later!
Loving
Life!
Peace
Jan