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Peach and Almond MuffinsPeach and Almond Muffins

Jami Nolen, Nutrition Program Associate

August 7, 2011



1 dozen



  • 3/4 cups all-purpose flour
  • 3/4 cups whole-wheat flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1¼ cups chopped, peeled fresh peaches
  • 1/2 cup chopped almonds



  1. In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.


Nutrition Information (for 1 serving or 1 muffin)

253 calories
13 g fat (2 g saturated fat)
35 mg cholesterol
211 mg sodium
32 g carbohydrate
2 g fiber
4 g protein


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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