Ingredients
- 1/2 cup chopped dehydrated sliced peaches
- 1 cup boiling water
- 1 cup milk
- 1/2 cup (1 stick) butter, melted
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 & 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup dehydrated raspberries
- 2 tablespoons crushed walnuts
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
- In a small heatproof bowl, combine the dehydrated peaches and boiling water, cover, and let sit for 10 minutes to rehydrate. Drain off any remaining water.
- In large bowl, whisk the milk, butter, brown sugar, and egg together until smooth. Add the flour and baking powder and stir just until combined (don't overmix or your muffins will be tough). Gently fold in the peaches, dehydrated raspberries, and walnuts and let the batter sit for 5 minutes.
- Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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