Thursday, July 29, 2010

Peach Blueberry Muffins

For me, one of the wonderful things about summer is enjoying lots of fresh fruit in many different ways. These muffins, for instance, are bursting with fresh summer fruits- peaches and blueberries!

~Kari


1 egg

1/2 cup milk

1/4 cup vegetable oil

3/4 cup all-purpose flour

3/4 cup wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup chopped fresh peaches

3/4 cups fresh blueberries

In a bowl, beat egg; add milk and oil; mix well. Add flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches and blueberries. Fill greased muffin cups three-fourths full. Bake at 400° (375 for dark pans) for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5-7 minutes before removing from pan to a wire rack. Yield: 10 muffins-12 muffins