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.
- 8102907 Upgrade to a paid membership 28457 to unlock all instructions 85830
- 7682709 Upgrade to a paid membership 91141 to unlock all instructions 13593
- 7631848 Upgrade to a paid membership 82417 to unlock all instructions 26738
- 8501259 Upgrade to a paid membership 15885 to unlock all instructions 28278
- 4317025 Upgrade to a paid membership 9070 to unlock all instructions 2381
- 6156358 Upgrade to a paid membership 80230 to unlock all instructions 49897
- 9382271 Upgrade to a paid membership 66623 to unlock all instructions 32966
Upgrade to a paid membership to unlock all recipe instructions
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
- 6351515 Upgrade to a paid membership 53508 to unlock all instructions 83124
Upgrade to a paid membership to unlock all recipe instructions
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.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 179
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 19mg
- Sodium
- 201mg
- Total Carbohydrates
- 31g
- Fiber
- 2g
- Sugar
- 14g
- Protein
- 3g
- WW Freestyle
- 6
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.