• 10servings
  • 320calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1/2 teaspoon baking soda

  4. 2 tablespoons low-fat peach yogurt

  5. 2/3 cup 1% low-fat milk

  6. 2 large eggs

  7. 1 cup SPLENDA No Calorie Sweetener, Granulated

  8. 1/2 cup butter, melted

  9. 1 1/2 teaspoons vanilla extract

  10. 1/2 cup fresh or frozen blueberries*

  11. 1/3 cup canned dice peaches, well drained**

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Place paper baking cups in muffin pans.

  2. Combine flour, baking powder and soda; set aside.

  3. Combine milk and yogurt; set aside.

  4. Beat eggs and SPLENDA 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.

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


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