Fresh Peach-Raspberry Muffins
- 1 cup peaches peeled and diced
- 1/2 tsp. cinnamon
- 2 cup all purpose flour
- 1/2 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/3 cup butter melted
- 1 jar raspberry preserves
- Preheat oven to 400 degrees F. In a bowl mix peaches and cinnamon. Set aside. Mix together flour, sugar, baking powder and salt in seperate bowl. Whisk together egg, milk and butter. Stir peaches and cinnamon together with egg mixture. Add moist ingredients into dry mixture and stir lightly. Add half a jar of preserves and stir lighty once more. Chunks of raspberry jam are fine. Remember to only stir lighty, or else the muffins will be dense and tough. Fill greased muffin cups two-thirds full. Sprinkle tops of muffins with white sugar. Bake until golden brown and tester comes out clean. Approximately 20-25 minutes.
- Enjoy!!
peaches, cinnamon, flour, granulated sugar, baking powder, salt, egg, milk, butter, raspberry preserves
Taken from www.epicurious.com/recipes/member/views/fresh-peach-raspberry-muffins-1264695 (may not work)