Total Time
40mins
Prep 15 mins
Cook 25 mins

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

Ingredients Nutrition

  • 118.29 ml butter, softened
  • 236.59 ml sugar
  • 2 large eggs
  • 4.92 ml vanilla
  • 9.85 ml baking powder
  • 1.23 ml salt
  • 29.58 ml peach syrup (from drained peaches)
  • 473.18 ml flour
  • 118.29 ml fat-free half-and-half
  • 236.59 ml fresh raspberry
  • 236.59 ml diced peach halves in syrup, diced (canned in light syrup)

Directions

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

These were very good. Nice & fruity. Thanks for posting this. Made for Bargain Basement Tag.

LARavenscroft March 07, 2010