BLUEBERRY PEACH MUFFINS
Submitted by: Makers of SPLENDAŽ Sweetener Products
Yields: 10 servings

"Sweet, buttery and delicious. These fruity muffins are sure to be a family favorite."

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons low-fat peach
yogurt
2/3 cup 1% low-fat milk
2 large eggs 1 cup SPLENDAŽ No
Calorie Sweetener, Granulated
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup fresh or frozen
blueberries
1/3 cup canned dice peaches,
well drained *

Preheat oven to 350 degrees F. Place paper baking cups in muffin pans.

Combine flour, baking powder and soda; set aside.

Combine milk and yogurt; set aside. Beat eggs and SPLENDAŽ Granulated Sweetener at high speed with an electric mixer about 5 minutes. Add melted butter and vanilla; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in blueberries and peaches. Spoon into prepared muffin pans, filling 3/4 full.

Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately, and cool on wire rack.

Notes:
SUBMITTED BY: diximagnolia
Hey,Ya'll,we loved the peach and blueberry combo. Since fat is an issue with my hubby. I used 1/2 Egg Beaters for the 2 eggs and 1/2 cup unsweeted applesauce (have used yogurt) for the 1/2 butter. Was moist muffin

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BLUEBERRY/PEACH ONE POINT MUFFINS
Source: Thats my home

2 cups 100% Bran or All Bran
l/2 cup oat bran
l/2 cup whole what flour
l/4 cup sugar
l cup fat free buttermilk OR l cup ff yogurt
2 egg whites
l/2 cup applesauce
3/4 cup blueberries
2/3 cup peaches, diced (you can use canned packed in its own juice - but drain well)
2 tsp. baking powder
l/2 tsp. baking soda
pinch salt
l tsp vanilla

Mix bran, oat bran, buttermilk, applesauce, egg whites, vanilla and sugar. Let stand 2 to 3 minutes.

Mix flour, salt, powder, and baking soda. Stir into wet mixture.

Add fruit and mix well. Line muffin tins with paper cups or spray tins with non-fat spray.

Bake 15 to 20 minutes at 400.

Muffins are done when they spring back when touched. DO NO OVERBAKE as they will dry out.

Makes 12 muffins - 110 calories - 5.4 fiber - .6 fat - l point