Whole Wheat Honey Peach Muffins

• Vegetarian

• Produce

  • 3 Del monte no sugar added peach fruit cups

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 2 cup Whole wheat flour

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 1/2 cup Greek yogurt, plain nonfat
  • 1/2 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 c whole wheat flour (measured correctly)
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 tbsp coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tbsp vanilla extract
• ½ c honey
• ½ c plain nonfat Greek yogurt
• ½ c nonfat milk
• 3 Del Monte No Sugar Added Peach Fruit Cups, drained (about 1 cup) and diced

Directions

• Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the honey and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Gently fold in the peaches.
• Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. (The peaches will still be extremely hot, so don’t burn yourself!)

Nutrition