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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 91g Recipe makes 12 muffins) |
||
| Calories 185 | ||
| Calories from Fat 38 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 370mg | 15% | |
| Potassium 196mg | 5% | |
| Total Carbohydrate 35.3g | 11% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 16.4g | ||
| Protein 4.1g | 8% | |
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Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 (15 ounce) can peaches in light syrup, undrained
- 1/2 cup brown sugar, packed
- 1/2 cup fat free egg substitute or 2 eggs
- 3 tablespoons canola oil (or other vege oil)
- 4 cups bran flakes
- 1/2 cup blueberries (fresh/frozen)
Directions
1
Preheat oven to 375F.2
Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.3
Combine flour, baking soda, cinnamon and salt in a medium bowl.4
Set aside.5
Drain peaches and reserve 1/3 cup of syrup.6
Puree peaches and reserved syrup in a blender, until smooth.7
Whisk the peach puree, sugar, egg substitute and oil.8
Add Bran Flakes and mix well.9
Add flour mixture and stir until dry ingredients are just moistened.10
DO NOT OVERMIX!11
Gently fold in blueberries.12
Divide batter among the muffin cups (about 2/3 full).13
Bake for 20 mins, or until toothpick test shows doneness.14
Serve warm.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Brunch
Featured Reviews for This Recipe
From: I love spicy food
On May 18, 2009
Wow! so moist and delicous. they don't even taste like "healthy" muffins. i loved that there was almost no sugar in them. can not wait to make again and will double the recipe and freeze a bunch.
From: Jarren
On Mar 31, 2008
Very healthy muffins. but the kids don't like it because they prefer sweeter food. i added up the amount of sugar to 1 cup and it is a bit sweeter than before. the amount of the sugar also depends how sweet the canned peaches are. Friends like it and will make again.
From: ratherbeswimmin'
On Aug 30, 2004
I made two batches of these delicious muffins during my weekend of binge cooking. Had just the right amount of moistness without being soggy. Peach and blueberries work well together. Those we didn't eat for breakfast, I wrapped in foil and have them tucked away in the freezer. Will make breakfast very easy during this busy time of year. Thanks WaterMelon for the recommendation.
From: Dienia B.
On Mar 13, 2005
nurse di was right peaches and blueberries are a good combo but it bears repeating someone else might not have heard lol thanks for posting dee
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