Peach and Almond Muffins
Jami Nolen, Nutrition Program Associate
August 7, 2011
Yield
1 dozen
Ingredients
- 3/4 cups all-purpose flour
- 3/4 cups whole-wheat flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1¼ cups chopped, peeled fresh peaches
- 1/2 cup chopped almonds
Preparation
- In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Information (for 1 serving or 1 muffin)
253 calories
13 g fat (2 g saturated fat)
35 mg cholesterol
211 mg sodium
32 g carbohydrate
2 g fiber
4 g protein
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Wednesday, August 17, 2011
