Peach Raspberry Muffins
Muffins make a great breakfast to grab on the go and are one of the easiest food items to keep in the freezer. I love to keep them in the freezer because then they are always fresh! Only 20 seconds in the microwave and they taste fresh from the oven.
Ingredients
- 1 cup Flour, All-Purpose
- ¾ cups Flour, Whole Wheat
- 1 ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Salt
- 1 cup drain Peach Halves, Canned
- ½ cups Honey
- 1 individual Egg
- ¼ cups Milk
- ¼ cups Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Raspberries, Frozen
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl combine flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl mash peaches well with honey.
- Beat in egg, milk, oil, and vanilla
- Stir in raspberries.
- Add peach/raspberry mixture to dry ingredients. Stir until just mixed. Do not overmix.
- Spoon batter into greased muffin cups and bake at 400 for 18-20 minutes or until golden brown.
3 Comments
Join the discussionThese look delicious! Any idea about the calorie count?
Thanks,
Vicki
My estimate is about 160 calories per muffin.
Just made these this morning. I used fresh raspberries instead of frozen since that’s what I had on hand. They turned out great! My family really enjoyed them. Thanks for a great recipe.