June Recipe: Raspberry & Peach Muffins

Recipe submitted by Joanne Garcia, Membership Coordinator for Betty Ehart & White Rock Senior Centers

Raspberry and Peach Muffins

• 3 1/2 cups flour

• 3/4 cup sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 3/4 cup butter, melted and cooled, plus more for pans

• 2 eggs

• 1 3/4 cups milk

• 1 cup chopped peaches

• 1 cup raspberries

Combine dry ingredients in a large bowl and set aside. In a smaller bowl whisk butter, eggs, and milk. Butter muffin pans.

Add fruit to dry ingredients and stir well coating fruit with flour. Then all at once add liquid to dry and fold over four or five times and stop.

Do not over mix.

Fill muffin tins 3/4 full and bake for 20 minutes. Cool on racks and serve with butter.

Makes 2 dozen muffins.

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Recipe from the Chile Line Cookbook