Peach Melba Muffins
|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|
Dice 1 cup drained peaches and sprinkle with one-half teaspoon cinnamon.
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