Raspberry Peach Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons peach syrup (from drained peaches)
• 2 cups flour
• 1/2 cup fat-free half-and-half
• 1 cup fresh raspberry
• 1 cup diced peach halves in syrup, diced (canned in light syrup)

1. In bowl cream together sugar and butter until fluffy.
2. Add in eggs one at a time and mix well after each.
3. Blend in vanilla, baking powder, and salt.
4. Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
5. Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
6. Spoon into greased muffin cups (between 18-20) and bake at 375u0b0F 20-30 minutes.

butter, sugar, eggs, vanilla, baking powder, salt, syrup, flour, fresh raspberry, peach

Taken from www.food.com/recipe/raspberry-peach-muffins-287522 (may not work)