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Peach Melba Muffins Recipe
|Peaches||1 Cup (16 tbs), diced and drained, if canned|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Raspberry jam||8 Ounce|
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
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