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Patricia Ford in Joussard, Alberta shares her treasured, awardwinning recipe for mouthwatering blueberry muffins flavored with peach yogurt. Enjoy!
This recipe is:
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 185 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Blueberry Peach Muffins in Cooking for 2 Summer 2006, p35
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jan. 22, 2010 by cooking4-2healthy
After seeing the reveiw & noticing the changes I decided to make these wonderful mufins with strawberry yogurt & lemon peel. YUM YUM! The yogurt & citrus peel combitnations are endless. These are very moist & extremely tasty muffins. With just the two of us I like the portion size too.
Reviewed on Jun. 10, 2009 by jenjen1177
Using what I had on hand, I substituted raspberry yogurt and lemon peel. These muffins were creamy and delicious! Will definitely make again!
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