Name: Raspberry Peach Melba Muffins
Yield: 4 servings
Ingredients: 1 cup fresh peach, diced; 12 teaspoon cinnamon; 2 cups flour; 12 cup sugar; 2 12 teaspoons baking powder; 12 teaspoon salt; 12 cup walnuts, chopped; 1 egg; 1 cup milk; 13 cup butter, melted; 2 tablespoons brandy; 12 teaspoons raspberry jam

Servings: 4 persons

1 cup fresh peach, diced
12 teaspoon cinnamon
2 cups flour
12 cup sugar
2 12 teaspoons baking powder
12 teaspoon salt
12 cup walnuts, chopped
1 egg
1 cup milk
13 cup butter, melted
2 tablespoons brandy
12 teaspoons raspberry jam

1
Preheat oven to 400 degrees F.
2
In a sprinkle peaches with cinnamon and set aside.
3
In a separate bowl, sift together flour, sugar, baking powder and salt; stir in walnuts.
4
In s separate bowl, whisk egg, milk, butter and brandy together and stir into peaches.
5
Make a well in the dry ingredients and fill with peach mixture; mix lightly, just until moistened.
6
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.
7
Bake for 20-25 minutes or until golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Raspberry Peach Melba Muffins

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