Raspberry Peach Melba Muffins Recipes

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PEACH MELBA MUFFINS



Peach Melba Muffins image

This recipe came from an old mesage board on AOL. These muffins can be made all peach by replacing the raspberries with 3/4 cup peaches.

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 egg, beaten
1/3 cup butter, melted
1 cup milk
3/4 cup peach, chopped
3/4 cup raspberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter

Steps:

  • Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
  • Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400º for 20 minutes.

Nutrition Facts : Calories 248.6, Fat 10.4, SaturatedFat 6.3, Cholesterol 42.1, Sodium 283, Carbohydrate 35.5, Fiber 1.3, Sugar 15.1, Protein 4

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

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

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