Peach & Blueberry Muffins

Peach & Blueberry Muffins

These pretty peach and blueberry muffins taste as good as they look, and don't they look great.

CAL P/SERVE
220
kJ P/SERVE
922
FAT P/SERVE
6.2g
CARBS P/SERVE
32.5g
PROTEIN P/SERVE
7.4g
SUGAR P/SERVE
15.1g
SODIUM P/SERVE
232g
FAT
%
6.2%
ENERGY RDI%
10.5%

The fresh peaches used in this recipe can be substituted for other fruits, like apricots, pears, etc, or even tinned peaches if you don't have fresh ones handy.

These muffins freeze well, so can be consumed over a week or two.

Ingredients

  • 4 eggs
  • ½ cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 tbsp. light margarine spread, melted
  • 1 cup plain flour
  • 1 tsp. baking soda
  • ¼ cup almond meal
  • 1 peach, skin removed and diced
  • ¼ cup blueberries
  • 1 tbsp. slivered almonds for top

Method

  1. Pre heat oven 200C (400F).
  2. Place the eggs, sugar and essence in a mixer and mix for 1 minute.  Add marg spread and mix a further minute.
  3. Sift flour, bi carb together. Stir in almond meal.
  4. On low speed or wooden spoon add flour in 3 parts, until combined.
  5. With wooden spoon stir in peach and blueberries, gently.
  6. Divide mixture into 8 paper pattie pans, and garnish with slivered almond on each.
  7. Bake for 20-25 minutes checking with a skewer.

Nutrition Table

Servings: 8 Serving size:100g
Average Serve Average 100g
Energy 922 kJ 917 kJ
  220 Cal 219 Cal
Protein 7.4 g 7.4 g
Fat, total 6.2 g 6.2 g
- Saturated 1.3 g 1.3 g
Carbohydrate 32.5 g 32.3 g
- Sugars 15.1 g 15 g
Sodium 232 mg 231 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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