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 flour½ 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
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.
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.