Tuesday, September 13, 2011

PEACH SHORTCAKE MUFFINS


Top this 'peachy' muffin with whipped cream as a dessert.
Or serve it as a morning muffin at breakfast.


This muffin can be put together very quickly.
The dry ingredients are mixed with hands or in a food
processor as above.


Add the chopped peaches and milk and gently combine.


Spoon into prepared muffin papers.


Sprinkle with a mixture of sugar and cinnamon; pop into the oven.


This muffin has a very good crumb ... soft and delicious.

PEACH SHORTCAKE MUFFINS

1 2/3 cups all-purpose flour
1/2 cup sugar
2 ½ tsp. baking powder
¼ tsp. salt
¼ tsp. ginger
6 tbsp. butter or margarine
1 cup milk
1 2/3 cups coarsely chopped peaches,
fresh or canned

Combine first five ingredients in large bowl.  Cut in butter with pastry blender
or food processor until crumbly.  Add milk and peaches, stirring just until
blended.  Spoon batter into 12-cup muffin pan, greased or lined
with muffin papers.

Topping

2 tbsp. sugar
1/2 tsp. cinnamon

Combine sugar and cinnamon; sprinkle over muffins.  Bake in preheated 400° oven
 for 20 to 25 minutes or until top springs back lightly when touched.
Freezing: excellent




1 comment:

  1. Laura made these for our get together at Dora's. They were so good!

    ReplyDelete