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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line twelve 2 1/2-inch muffin cups with paper bake cups or lightly coat with cooking spray.
In a large bowl stir together all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine the buttermilk, eggs and canola oil. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in peach and granola. Spoon batter into the prepared muffin cups, filling each nearly full.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes, remove muffins from pan. If desired, dust muffins with powdered sugar. Serve warm.