1cupraspberriesfresh or rehydrated freeze dried raspberries
Topping:
1/2tsp.raspberry jam on each muffin
Instructions
Preheat oven to 350 degrees.
For the muffins, mix together the wet ingredients. Add the dry ingredients and mix until there are no longer any flour lumps. Add the fresh raspberries and peaches and fold, trying not to break them up too much or they will bleed into the batter. Place muffin liners into 20-24 muffin tins. Scoop enough batter to fill the liner 3/4 of the way full. Make the streusel.
Top each muffin with a little dollop of raspberry jam. If you don't have raspberry jam, just mix together some freeze dried raspberries with some water and sugar.
Bake muffins at 350 for 10-12 minutes, or until muffins are slightly golden.