Recipe

Cranberry-peach Muffins Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 10 months, 1 week ago These muffins are a great use for peaches that have passed their prime for fresh eating, or for canned peaches if fresh aren’t in season. Gorgeous presentation and great for breakfast or a quick snack. Prep:10m Cook:20m Servings:12	Jo_jo_ba
	cranberry peach muffin breakfast fruit tender sourcream

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Ingredients

1 cup flour

¾ cup whole-wheat flour

¼ tsp salt

1/3 cup sugar

½ tsp cloves

2 tsp baking powder

2 eggs

¼ cup milk

¼ cup sour cream

2 tbsp melted butter (or canola oil)

½ cup cranberries (fresh or frozen, do not thaw)

2 large peaches, peeled and chopped or 1 large can peaches in water, chopped

2 tsp grated orange rind

Directions

Preheat oven to 350F. Line 12 muffin tins.

Mix flours, salt, sugar, cloves and baking powder in a large bowl.

Separately, beat eggs until frothy.

Add milk, sour cream and melted butter.

Gradually fold the wet ingredients into the flour mixture and stir gently.

Add cranberries, peach pieces and orange rind before batter is fully mixed, fold in.

Bake 20-25 minutes, or until tests done.

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Comments

jemison 10 months, 1 week ago said:
I'm going to try with crasins.

mellian 9 months, 3 weeks ago said:
These muffins really sound tasty!

jo_jo_ba 7 months ago said:
Calories: 142.9
Total Fat: 4.4 g
Cholesterol: 37.8 mg
Sodium: 16.0 mg
Total Carbs: 23.0 g
Dietary Fiber: 1.9 g
Protein: 3.7 g