From: Black Walnut Guest House

Peach Melba Muffin

Makes approximately 12 muffins

1 stick unsalted butter; (1/2 cup)
1 1/8 cups sugar
2 eggs
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
pinch of baking soda
1 tsp vanilla
1/2 cup 1 or 2% milk
1/2 cup peach nectar
1 cup fresh, skinned peaches, cut up
1 cup fresh frozen raspberries

Preheat oven to 400 F.

In a large mixing bowl combine flour and following 5 dry ingredients. set aside. Combine milk and vanilla, set aside. In large mixing bowl combine butter and sugar, cream. Add eggs and beat. Alternately add flour mixture and milk mixture to creamed butter/egg mixture, stirring just until moistened. DO NOT OVER MIX. Fold in fruit.

Grease muffin tins, fill full and bake for 25 minutes.

Transfer to a wire rack and let cool for about 10 minutes before removing from pan.