Raspberry Peach Muffins - cooking recipe

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons peach syrup (from drained peaches)
2 cups flour
1/2 cup fat-free half-and-half
1 cup fresh raspberry
1 cup diced peach halves in syrup, diced (canned in light syrup)

Preparation

In bowl cream together sugar and butter until fluffy.
Add in eggs one at a time and mix well after each.
Blend in vanilla, baking powder, and salt.
Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
Spoon into greased muffin cups (between 18-20) and bake at 375\u00b0F 20-30 minutes.