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The Lake News Online
  • Recipe of the week: Peaches and cream muffins

  • Makes 53 mini muffins
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  • Makes 53 mini muffins
    2 cups flour
    1 ½ tsp baking powder
    3 ounces reduced-fat cream cheese, cut into small cubes
    ¾ cup sugar
    2/3 cup low-fat milk
    3 Tbsp plain nonfat Greek yogurt
    3 Tbsp canola oil
    1 egg
    1 ½ cups fresh peaches, peeled and chopped
    ¼ cup flour
    ¼ cup sugar
    ¼ tsp ground cinnamon
    2 Tbsp butter
    Preheat oven to 375 degrees. Line mini muffin tins with paper baking cups. Coat the cups with nonstick spray.
    In a medium bowl, combine the 2 cups of flour, baking powder and salt. In a large bowl, combine cream cheese, ¾ cup sugar, milk, yogurt and oil. Beat with a mixer until well blended. Add egg and beat to combine. Add the flour and stir until moistened. Stir in the peaches. Spoon batter into muffin cups. In a small bowl, combine the ¼ cup flour, ¼ cup sugar, cinnamon and 2 Tbsp butter until crumbly. Sprinkle over the batter. Bake 9-11 minutes or until golden brown. Cool in pan for 5 minutes before removing to a wire rack.
    Nutrition Information (each): 56 calories, 2 g fat, 37 mg sodium, 9 g carbs, 1 g protein

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