Whole Wheat Pineapple Peach Muffins

These Whole Wheat Pineapple Peach Muffins are a delightful twist on a classic recipe, combining the wholesome goodness of whole wheat flour with sweet, juicy pineapple and peaches. The addition of cinnamon adds warmth and depth, while the powdered sugar gives a subtle sweetness that perfectly balances the fruit's natural flavors. Ideal for breakfast or as a snack, these muffins are both satisfying and nutritious.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup powdered sugar
• 1/2 cup margarine, softened
• 1 teaspoon ground cinnamon
• 1 cup crushed pineapple, drained
• 1 cup diced peaches (fresh or canned, drained)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with margarine.
2. In a large bowl, cream together the softened margarine and powdered sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the crushed pineapple and diced peaches gently until evenly distributed.
7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.