 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
Just another muffin creation for the muffin and cupcake love event. I hope you enjoy these fruity muffins! 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) |
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.
|
|