Peachy Corn Muffins
Prep time
Cook time
Total time
Sweet peaches and corn kernels packed into mini cornmeal muffins are a delicious and fun way for kids to eat their fruits and veggies! These bites freeze well, too – make a batch and use throughout the week for packed lunches and after-school snacks.
  • 1 c all-purpose flour
  • 1 c cornmeal
  • 1?4 c sugar
  • 1 T Baking powder
  • 1?4 t salt
  • 1?2 c skim milk
  • 1?2 c plain nonfat Greek yogurt
  • 1?4 c canola oil
  • 1 egg
  • 1 can (15 ounce) can Libby’s® Peach Slices, drained and finely chopped
  • 1?2 can (15 ounce) can Libby’s® Naturals Whole Kernel Corn, drained
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together milk, yogurt, oil and egg. Pour wet batter into dry, mixing until the dry ingredients are just moist (do not over mix.) Mix in peaches and half a can of corn until just incorporated into the batter – again, avoid over mixing.
  3. Coat mini muffin tins with cooking spray. Scoop 2 tablespoon spoonfuls into each muffin cup. Bake for 18 – 20 minutes or until golden brown on top. Cool on wire rack for 10 minutes, remove from tins and cool completely.
Recipe by It's Gravy, Baby! at