Raspberry Peach Muffins Recipes

RASPBERRY PEACH MUFFINS

Raspberry Peach Muffins image

Just another muffin creation for the muffin and cupcake love event. I hope you enjoy these fruity muffins!

Provided by CulinaryExplorer

Categories Quick Breads

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons peach syrup (from drained peaches)
2 cups flour
1/2 cup fat-free half-and-half
1 cup fresh raspberry
1 cup diced peach halves in syrup, diced (canned in light syrup)

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.

Nutrition Facts : Calories 166, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.6, Sodium 136.7, Carbohydrate 26.2, Fiber 1, Sugar 14.5, Protein 2.5

RASPBERRY MUFFINS

Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

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.

Nutrition Facts :

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