Peach & Blueberry Muffins
CAL P/SERVE
220
kJ P/SERVE
922
FAT P/SERVE
6.2g
SODIUM P/SERVE
232g
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
- Pre heat oven 200C (400F).
- Place the eggs, sugar and essence in a mixer and mix for 1 minute. Add marg spread and mix a further minute.
- Sift flour, bi carb together. Stir in almond meal.
- On low speed or wooden spoon add flour in 3 parts, until combined.
- With wooden spoon stir in peach and blueberries, gently.
- Divide mixture into 8 paper pattie pans, and garnish with slivered almond on each.
- 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 |
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