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Peach Melba Muffins

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Ingredients
  Peaches 1 Cup (16 tbs), diced and drained, if canned
  Cinnamon 1⁄2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 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
  Brandy 2 Tablespoon
  Raspberry jam 8 Ounce
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

Recipe Summary

Course: 
Dessert
Method: 
Baked
Servings: 
12

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