Eat a Peach - or Peach Raspberry Muffins at least

If you have ever eaten a peach, you have the same memory that everyone else has of that perfect first bite. Sweet, with juice running down your chin, the skin pulling back as it releases its golden fruit. I'm getting ahead of myself. Recently I picked up some peaches and wanted to try some new things. It's going to come as a big surprise, but I wanted to bake with them.


Maybe they could be caramelized on top of a coffee cake? Roasted for a cake? Peach upside down cake? I decided to start simple with some Peach Raspberry Muffins and take it up from there.

Ingredients:
2 cups flour
1 tbs. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
2 large eggs
1 cup of milk
2/3 cup sugar
8 tbs of butter, melted and warm (not hot)
2 tsp. raspberry liquor
1 tsp. vanilla
8 oz of fresh raspberries
1 to 2 peaches, peeled and cubed to make 1 1/2 cups of peaches

Preheat the oven to 400 degrees. Grease a 12-muffin pan or line with paper liners.

Melt the butter, set off to the side to cool.

In one bowl, whisk together dry ingredients (flour, baking powder, salt, nutmeg).

In a separate bowl whisk together the eggs (lightly beat these first), milk, sugar, liquor, vanilla and butter. Add this to the flour mixture and mix until the batter has just become moist. Add the raspberries and peaches, and gently fold in. Divide the batter among the 12 muffin cups. Bake until a toothpick comes out clean for 18-22 minutes. Let cool for 3 minutes in the pan, then let them cool on a cooling rack.

Enjoy!