Fresh Peach Raspberry Muffins Food

PEACH MUFFINS

Steps:

• Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
• In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
• Stir in almonds, if using them.
• Stir in the chopped peaches.
• Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
• If baking in the loaf pan, bake at 350 for 1 hour or until done.

PEACH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

RASPBERRY PEACH MUFFINS

Steps:

• In bowl cream together sugar and butter until fluffy.
• Add in eggs one at a time and mix well after each.
• Blend in vanilla, baking powder, and salt.
• Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
• Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
• Spoon into greased muffin cups (between 18-20) and bake at 375°F 20-30 minutes.

FRESH PEACH-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. In a bowl mix peaches and cinnamon. Set aside. Mix together flour, sugar, baking powder and salt in seperate bowl. Whisk together egg, milk and butter. Stir peaches and cinnamon together with egg mixture. Add moist ingredients into dry mixture and stir lightly. Add half a jar of preserves and stir lighty once more. Chunks of raspberry jam are fine. Remember to only stir lighty, or else the muffins will be dense and tough. Fill greased muffin cups two-thirds full. Sprinkle tops of muffins with white sugar. Bake until golden brown and tester comes out clean. Approximately 20-25 minutes. Enjoy!!

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

RASPBERRY PEACH MELBA MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a sprinkle peaches with cinnamon and set aside.
• In a separate bowl, sift together flour, sugar, baking powder and salt; stir in walnuts.
• In s 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 tsp raspberry jam in the center of each muffin cup, cover with batter until 2/3 full.
• Bake for 20-25 minutes or until golden brown.