Blueberry Peach Muffins

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Adapted from eat what you love and lose, published in family circle magazine, this is yummy! I have made it even healthier! new england, south, mid atlantic, canada

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Steps

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Heat your oven to 350f coat a 12 cup muffin pan with nonstick cooking spray.

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On waxed paper , sift together the flour , sugar , baking soda and salt.

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In a large bowl , whisk together the yogurt , 1 / 4 cup water , egg , egg whites and melted butter.

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Stir the flour mix into the yogurt mix just until moistened.

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Gently fold in the blueberries.

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Divide the batter evenly among the prepared muffin cups , about a heaping 1 / 4 cup batter for each cup.

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Sprinkle the crushed granola over all the muffin tops.

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Bake muffins at 350f for 20 minutes or until golden around the edges.

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Let the muffins cool in the pan on a wire rack for 5 minutes.

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Transfer muffins directly to rack.

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Serve warm , if desired.

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Enjoy !.

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Ingredients

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all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, peach yogurt, egg, egg whites, butter, fresh blueberries, low-fat granola