Peach Muffins

It's easy to make muffins when you get to add a jar of jam!  These muffins were super fluffy like they came straight from a bakery.  You will feel like a true baking queen (or king, as the case may be).

Peach Muffins

Yield: 12 muffins
Time: 40 minutes

Ingredients:

1 large egg
1 cup buttermilk
1 tablespoon plain low-fat yogurt
1 teaspoon vanilla extract
1/4 cup canola oil
One 9.5 oz jar of peach preserves
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Directions:

1. Preheat the oven to 400ºF.  Grease or line your muffin tin with paper liners.  In a medium bowl, whisk together the egg, buttermilk, yogurt, vanilla extract, and canola oil.  Stir in the preserves.

2. In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt.  Pour in the peach mixture all at once and stir quickly, just to moisten.  The batter will be thick and lumpy.

3.  Fill the muffin tins to the top.  Bake 25-30 minutes until golden brown and the tops spring back when touched.  Cool in the pan for 5 minutes, then cool on rack for 10-15 minutes.  Serve warm.

Recipe adapted from American Spoon Foods