Peach Muffin

This is the first recipe I tried from my "new" cookbook - Have Cake and Eat It Too (from a used bookstore.) It basically gives reduced fat version of all kinds of baked goods. I picked this recipe because I had a few refrigerator-burned peaches that were not good for eating anymore. These muffins came out moist and nice - despite just 3 tablespoon of oil and brown peaches. I can't wait to try other recipes from the book!

This recipe is from "Old Fashioned Blueberry Muffins." I used 3 peaches in place of blueberry and reduced sugar a little bit.



Ingredients

• 1 cup all purpose flour


• 1 cup wholewheat flour


• 4 teaspoons baking powder (I thought misread this - but it's for real -- 1 tablespoon plus 1 teaspoon.)


• 1/8 teaspoon baking soda


• 1/2 teaspoon salt


• 3 tablespoons extra light tasting olive oil


• 1/3 cup sugar


• 1 egg


• 1 cup fat-free plain yogurt


• 1 teaspoon vanilla extract


• 3 peaches - chopped

Directions

1. Preheat oven to 400 degrees. Line a muffin pan with paper liners.


2. Combine all purpose flour, wholewheat flour, baking powder, baking soda and salt in a small bowl.


3. Whisk oil, sugar, egg, yogurt and vanilla extract together until well combined.


4. Stir dry mixture into the wet ingredients gently until just wet - within 10 strokes.


5. Fold in the peaches.


6. Drop by tablespoonful into prepared pan and bake for 20 minutes. Remove from the pan after a few minutes and cool on a rack.