These Raspberry Nectarine Muffins are bursting with fruit flavours and textures. A great way to make use of seasonal fruits, and a great way to start the day.
Course: Breakfast, Snack
Cuisine: American, Canadian
Author: Marie Porter
½cupbuttermelted and cooled
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
In another bowl, combine eggs, milk, honey, and melted butter, whisking until honey is well incorporated. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Gently fold in the nectarine and raspberries.
Divide batter between 12 prepared muffin cups, filling each to almost full.
Bake in a 375 degree F oven for 20 to 22 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Allow to cool completely before serving.
* For pineapple puree, I drained a 20 oz can of pineapple chunks, then pureed the chunks. You can use crushed pineapple if you would like, just drain it really well first!