PEACH & RASPBERRY MUFFINS

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Well friends, Fall is almost upon us and I guess that means the beautiful tower of peaches we've gotten used to seeing at our local grocery store, is on it's way out. Tear. Before she goes, I thought it best to get ONE MORE peach recipe out there to help you hang onto summer as long as possible.

These are one of my all time favourite muffins! I love to use this recipe as a base for whatever fruit is in season so it's an ever changing recipe but works every time! This recipe (adapted from Ina Garten's Tri-Berry Muffins) have a beautiful crispy top and are exploding with fruity flavour! They are easy to freeze and great for breakfast, a mid day snack or even to throw in your kids lunchbox! I hope you love this recipe as much as I do! LONG LIVE PEACH SEASON!

INGREDIENTS

PREP TIME: 20 MINUTES

COOK TIME: 20-25 MINUTES

TOTAL TIME:  45 MINUTES

MAKES 12-15 MUFFINS

3 CUPS ALL PURPOSE FLOUR

1 TBS BAKING POWDER

1/2 TSP BAKING SODA

1/2 TSP SALT

1 1/2 TBS CINNAMON

1 1/4 CUPS MILK 

2 EGGS (lightly beaten)

1 CUP MELTED BUTTER 

1 CUP FRESH DICED PEACHES

1 CUP FRESH RASPBERRIES

1 1/2 CUPS SUGAR

PREPARATION

1. Preheat oven to 375°F.

2. In a large bowl combine flour, baking powder, baking soda, salt and cinnamon. 

3. In a separate bowl combine the milk, eggs and melted butter.

4. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir until combined. Add the peaches, raspberries and sugar. Carefully stir until combined.

5. Line muffin tins with paper muffin cups. Using a cookie scoop, spoon the batter into the cups filling it up to the edge of the liner. Bake for 20-25 minutes until beautifully brown and a toothpick or knife pulls out clean. 

P.S. Guys I am SO excited you are giving my recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!