I learned how to make muffins based around a lactose free blueberry muffin recipe that I made for a group of people with dairy allergies. Most variations I've made are not lactose free though. This is one of the variations that people have really liked.

Makes 18 Muffins

• 1/2 cup Butter
• 1 1/4 cup Sugar
• 1 teaspoon Salt
• 2 Eggs
• 1 cup All Purpose Flour
• 1 cup Wheat Flour
• 2 teaspoons Baking Powder
• 1 1/4 cup Ripe Diced Peaches
• 1 cup Halved Raspberries
• 3/4 cups Chopped Pecans
• 1/2 cup Whole Milk
• 1/2 teaspoon Cinnamon
• 2 tablespoons White Sugar for Decoration

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Line muffin pans with paper liners, and lightly spray the tops with cooking spray.
3. In a large bowl, mix together the butter, 1 1/4 cups of sugar, and salt until smooth.
4. Beat in the eggs one at a time until well blended.
5. In a separate bowl, stir together the flour, cinnamon, and baking powder.
6. Spoon some of this mixture onto the peaches, raspberries, and pecans in one bowl and toss to coat. This will keep them from sinking to the bottom.
7. Fold the remaining flour mixture into the bowl with the eggs, alternating with the milk.
8. Gently fold in the peaches, raspberries, and pecans.
9. Spoon the batter into the muffin cups, filling to the top.
10. Sprinkle a little sugar over the tops of the muffins to make them a bit crispy.
11. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly.
12. Cool for at least 10 minutes before removing from pan.