Peach Melba Muffins

I was looking through some recipes and started coming across some muffin recipes that looked absolutely delicious.  Combine that with Wilson’s Orchard sending out an email saying that peaches were in season and at the orchard and I knew that I needed to make this recipe I found in the Catholic Daughters Cookbook.  

We also had a big project going on at work the week I made these and I wanted to make sure some folks felt appreciated for the extra work they were putting in to make it go as smoothly as possible.  I was glad to be able to bring these into the office and share them with these folks putting in extra hours.

Peach Melba Muffins

Peach Melba Muffins

2 c flour
1 Tbsp baking powder
1/4 tsp salt
1/2 c sugar
1 beaten egg
1/3 c melted butter
1 c milk
3/4 c chopped peaches
3/4 c raspberries

Topping:

1/2 c sugar
1/3 c flour
1/4 c butter

Sift first four ingredients. Stir in the egg, butter, and milk just until moistened.  Fill paper-lined muffin tins 1/2 full. Cover with fruit, then remaining batter. Mix sugar, flour, and butter together until crumbly. Sprinkle over muffins and bake about 20 minutes at 400 degrees.

Makes about 1 1/2 dozen muffins.

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