Peach Melba Muffins Recipe
Ingredients
1 Cup Peaches, Diced (And Drained, If Canned)
1/2 Tsp. Cinnamon
2 Cups All-Purpose Flour
1/2 Cup Sugar
2 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Chopped Walnuts
1 Egg, Lightly Beaten
1 Cup Milk
1/3 Cup Butter or Margarine, Melted
2 Tbsp. Brandy
1 Jar Raspberry Jam
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
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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