There is something about a muffin that just makes me happy. I heard a comedian say that a muffin is nothing more than a cupcake without frosting. I was so offended. How dare he expose my little dark secret. It’s funny how mentally I feel so much healthier eating a muffin than I do a cupcake. I know there is not much difference, but I like to pretend when I ate FOUR of these muffins in one sitting that it wasn’t too off my diet plan. Yeah right 🙂 If you are wanting a muffin that would make any breakfast or brunch a little more special, these are the ones for you! If you don’t have fresh raspberries or peaches you could use frozen or even just use a homemade or storebought jam of any flavor. The muffin base is adapted from America’s Test kitchen and is a great basic recipe for any blueberry muffin, or any flavor you would like. Enjoy 🙂

*Also, it is case lot time again at Albertsons, Smiths and Maceys. This is the week to stock up on SEVERAL food storage items you should have in your pantry and food storage. Maceys has many basics like wheat, sugar, oats and flour on sale. This is the time to stock up!! If you don’t already have your supply of wheat, and you live in Utah, this is the week to get your year supply. A year supply is around 100 lbs. per person (50 lb. bags are on sale for $14.99). This is an awesome price and the time to buy as much as you can afford. Even if you don’t have a wheat grinder, it is important to store wheat for emergency situations when you could live off this complete protein (just boil and add sugar and milk and you have a meal). Or, you could learn to use the wheat (like in these muffins) and slowly introduce whole grains to your family. They will never know if you add a little here and there 🙂 Login to our website to see all of this week’s bargains in your area.

Raspberry Peach Muffins
Raspberry Filling
  1. 2 c. raspberries (fresh or frozen)
  2. 1 c. peaches, chopped
  3. 3 t. sugar
  1. 1 1/2 c. sugar
  2. 3 eggs
  3. 1/3 c. butter, slightly melted
  4. 1/3 c. cooking oil
  5. 1 c. milk
  6. 1/2 c. sour cream
  7. 1 1/2 t. salt
  8. 4 t. baking powder
  9. 1 1/4 c. wheat flour
  10. 2 c. white flour
  1. Zest of 1 lemon
  2. 1/4 c. butter, softened
  3. 1/4 c. flour
  4. 1/2 c. sugar
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  1. Peel the peaches and dice into small pieces. Put the diced peaches in a sauce pan with the fresh raspberries and 1/2 cup sugar. Simmer until thick (about 6-8 minutes). Remove from heat and let cool.
  2. For the muffins, mix the eggs and sugar together until the eggs turn a white color, about 2-3 minutes with an electric mixer. Add the butter, oil, milk and sour cream and mix for another 1-2 minutes or until combined. Add the salt, baking powder and flours and mix BY HAND just until combined. A few lumps are okay.
  3. Place 24 cupcake wrappers in two cupcake tins and spray with cooking spray. Place 1 tablespoon of batter on the bottom of each tin. Add 1 teaspoon of the raspberry mixture on top of that. Add another heaping tablespoon of the batter on top of the fruit and then add another teaspoon of fruit on top. With a toothpick, swirl the fruit into the batter. For the topping, combine in a bowl the zest, butter, sugar and flour. Mix until crumbly. Sprinkle a teaspoon of the topping on top of each muffin. Bake at 425 for 17 minutes.
Deals to Meals
(I think it’s time I get new muffin tins, don’t you? I think these were my grandmother’s from 30 years ago 🙂