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Nutrition Facts
Serving Size 1 muffins 60g Recipe makes 12 muffins)
Calories 137
Calories from Fat 45		(32%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 152mg		6%
Potassium 109mg		3%
Total Carbohydrate 21.7g		7%
	Dietary Fiber 1.8g	7%
	Sugars 11.2g
Protein 3.0g		6%
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Honey Peach Bran Muffins

Recipe #35442 | 25 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sue L
Jul 29, 2002

Pack these in a rustic basket lined with a napkin for a thoughtful hostess gift. That is, if you don't eat them all before you get there...Use oat bran or corn bran or go with an equal amount of whole-wheat flour, when looking for a replacement or substitute for wheat bran.

12 muffins (change servings and units)

Ingredients

1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup honey
1 egg white, lightly beaten
1 cup peach yogurt
1/4 cup vegetable oil
1/2 cup drained chopped canned peaches

Directions

1
Preheat oven to 350 degrees F.
2
Combine flours, bran, baking powder, baking soda, and cinnamon.
3
Separately, combine honey, egg white, yogurt, and oil; stir well.
4
Pour liquid into dry ingredients; stir until just moistened.
5
Add peaches.
6
Pour into greased muffin tins.
7
Bake at 350 degrees F for 18-20 minutes or until lightly browned.

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Featured Reviews for This Recipe

From: Kree Lynn

On Apr 26, 2009

These muffins are great. I used 1/3cup of All Bran Buds instead of wheat bran because I didn't have it. Turned out yummy!

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From: Swiss Chocolate

On Aug 4, 2008

This easy recipe made some good, healthy muffins. I did replace the oil with applesauce and switched the all-purpose flour and wheat bran amounts as some others have done. I had a small pot of peach yogurt and added plain yogurt to make a cup, which probably reduced the final sweetness as well. The result was a good muffin with juicy peach pieces (I used fresh ones, and slightly more than half a cup). I didn't want them to be as sweet as many muffins tend to be, but I didn't except them to be. I enjoyed this healthy version!

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From: federico

On Aug 12, 2004

Definately some of the best muffins I have ever had — 5 star all the way! Peaches are in season now, so I used 1 fresh peach (not quite ripe — it ripens in the oven) instead of canned. Also, rather than the flour/bran combination in the recipe, I used 1 cup whole wheat flour, 1/2 cup bran, and no all-purpose flour. Finally, I used vanilla soy yogurt instead of peach. The mixture seemed a bit moist after mixing, but they baked wonderfully.

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From: Bergy

On Sep 16, 2002

What a delight these muffins are. I'm going to keep some in the freezer for those winter mornings when I can only dream of peaches.The whole wheat flour with the cinnamon & bran gives a hearty wholesome flavor I used fresh peaches (they are at their best right now, loaded with sweet goodness) and French Vanilla Peach yogurt - wonderful thanks Lennie

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