| Peach Raspberry Melba Muffins |
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| 1 cup diced fresh peaches |
1/2 cup chopped walnuts |
| 1/2 teaspoon cinnamon |
1 egg |
| 2 cups all-purpose flour |
1 cup milk |
| 1/2 cup sugar |
1/3 cup butter, melted |
| 2 1/2 teaspoons baking powder |
2 tablespoons brandy |
| 1/2 teaspoon salt |
Raspberry jam |
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| In a bowl, sprinkle peaches with cinnamon and set aside. In a
separate bowl, sift together flour, sugar, baking powder and salt;
stir in walnuts. In a separate bowl, whisk egg, milk, butter and
brandy together and stir into peaches. Make a "well" in the dry
ingredients and fill with peach mixture. Mix lightly, just until
moistened. Fill 12 greased muffin cups half full; place 1 teaspoon
of raspberry jam in the center of each; cover with batter until
2/3 full. Bake at 400° for 20 to 25 minutes until golden brown. |
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| Yield: 12 muffins |
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