Peach Melba Muffins Recipe

Summary

Servings12Course
Method

Ingredients

 Peaches1 Cup (16 tbs), diced and drained, if canned
 Cinnamon1⁄2 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Baking powder2 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Chopped walnuts1⁄2 Cup (8 tbs)
 Egg1 , lightly beaten
 Milk1 Cup (16 tbs)
 Butter/Margarine1⁄3 Cup (5.33 tbs), melted
 Brandy2 Tablespoon
 Raspberry jam8 Ounce

Nutrition Facts

Serving size

Calories 263 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 32.9 mg

Sodium 177.5 mg7.4%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1.4 g5.4%

Sugars 22.1 g

Protein 4 g8.5%

Vitamin A 4.8% Vitamin C 1.4%

Calcium 11.1% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

Dice 1 cup drained peaches and sprinkle with one-half teaspoon cinnamon.
Set aside.
Sift together flour, sugar, baking powder and salt.
Stir in chopped walnuts.
Whisk together egg, milk, melted butter and brandy.
Stir peaches and cinnamon together with egg mixture.
Make a well in the dry ingredients and add the moist ingredients, mixing lightly and quickly.
Fill greased muffin cups one-half full.
Add one spoonful of raspberry jam, covering lightly with batter until tins are two-thirds full.
Bake until golden brown and tester comes out clean.
Bake at 400 degrees 20-25 minutes
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