Friday, June 6, 2008

Peach Melba Muffins

These were very yummy although I did leave out the brandy and added 1 tbsp of vanilla instead. I also used strawberry jam instead of raspberry.

Peach Raspberry Melba Muffins

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

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.

Yield: 12 muffins

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