Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup diced peaches (fresh or frozen)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and cinnamon (if using).
- In another bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
- Fold in the raspberries and diced peaches until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for about five minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg