Peach Blueberry Muffins

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