Saturday, August 11, 2007

Peach Raspberry Muffins


3/4 cup almond meal
3/4 cup cake flour
1/4 cup all-purpose flour
1 cup dark brown sugar
1/2 tsp salt
1 egg
1/2 tsp baking soda
3/4 tsp vanilla extract
1/2 cup sour cream
2 TBSP canola oil
2 small peaches, peeled, and diced
1/2 cup of frozen raspberries

Mix almond meal, flours, salt and baking soda. In a separate bowl whisk together egg, vanilla extract, brown sugar, sour cream and oil. Pour egg mixture into the dry ingredients bowl and mix just until incorporated. Fold in peaches and raspberry.
Scoop muffin mix into tins, filling them ¾ of the way full. Sprinkle brown sugar on top of muffins.
Bake 400F for 20-25 minutes depending on your oven.

Makes 12 Regular size Muffins

Adapted from Peach Pecan Muffins posted by Culinary Concoctions by Peabody.

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