Raspberry Peach Melba Muffins Recipe

ingredients

2 cups all-purpose flour (plain)
1/2 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 eggs
3 tablespoons unsalted butter, melted and cooled
1/2 cup raspberries
1 cup peaches, peeled and diced

directions

Preheat oven to 400 degrees F. Butter 12 standard muffin-tin cups.

In a large bowl, sift together the flour, .5 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, and butter until blended. Make a well in the center of the dry ingredients. Pour in buttermilk mixture and then stir quickly to form a smooth batter. Do not overmix. Fold in the raspberries and peaches.

Spoon into the prepared cups, filling them 3/4 full. Sprinkle the 2 Tbsp. sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer to a rack to cool for 10 minutes, then turn out onto the rack. Serve hot.

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