Cindy Dickey (Dickey Farms, Musella, Georgia)
Yields 12 muffins
1 cup fresh Georgia peaches, washed and diced
½ teaspoon cinnamon
2 cups all-purpose flour
½ cup sugar
2½ teaspoons baking powder
½ teaspoon salt
½ cup walnuts, chopped (see Chef’s Tips on nuts and seeds, this page)
1 egg
1 cup milk
⅓ cup unsalted butter, melted
2 tablespoons brandy
1 (15¼ oz.) jar seedless raspberry jam
In a bowl, sprinkle the peaches with cinnamon and set aside. In a separate bowl, sift together the flour, sugar, baking powder, and salt; stir in the walnuts. In a separate bowl, whisk the egg, milk, butter, and brandy together, and stir into the peaches. Make a “well” or hole in the dry ingredients, and fill with the peach mixture. Mix lightly just until moistened. Fill twelve greased muffin cups halfway, place 1 teaspoon of raspberry jam in the center of each, and cover with the batter until two-thirds full.
Bake at 400°F for 20 to 25 minutes until golden brown.