Raspberry Peach Muffins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons peach syrup (from drained peaches)
• 2 cups flour
• 1/2 cup fat-free half-and-half
• 1 cup fresh raspberry
• 1 cup diced peach halves in syrup, diced (canned in light syrup)

Directions

1. 1

   In bowl cream together sugar and butter until fluffy.

2. 2

   Add in eggs one at a time and mix well after each.

3. 3

   Blend in vanilla, baking powder, and salt.

4. 4

   Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.

5. 5

   Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.

6. 6

   Spoon into greased muffin cups (between 18-20) and bake at 375°F 20-30 minutes.