Raspberry Peach Muffins

READY IN: 40mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter, softened
  • 1
    cup sugar
  • 2
    large eggs
  • 1
    teaspoon vanilla
  • 2
    teaspoons baking powder
  • 14
    teaspoon salt
  • 2
    tablespoons peach syrup (from drained peaches)
  • 2
    cups flour
  • 12
    cup fat-free half-and-half
  • 1
    cup diced peach halves in syrup, diced (canned in light syrup)
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DIRECTIONS

  • 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.
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