Peach Poppyseed Muffins
Ingredients
1-3/4 cups (425 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1/2 cup (125 mL) packed brown sugar
4 tsp (20 mL) poppy seeds
1 tbsp (15 mL) baking powder
2 tsp (10 mL) grated orange rind
1/2 tsp (2 mL) baking soda
1/2 tsp each salt and grated nutmeg
1-1/2 cups (375 mL) low-fat plain yogurt
2 eggs
3/4 cup (75 mL) vegetable oil
1-1/2 cups (375 mL) peeled, chopped peaches

Preparation
In large bowl, whisk together all-purpose and whole wheat flours, sugar, poppy seeds, baking powder, orange rind, baking soda, salt and nutmeg. In small bowl, whisk together yogurt, eggs and oil; pour over mixture. Sprinkle with peaches and stir just until combined.

Spoon into greased or paper-lined muffin cups, filling to top; bake in centre of 400ºF oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan for 5 minutes. Makes 12 servings.

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Bern’s Peach Poppyseed Muffins