Peach shortcake muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Four |
| ½ | cup | Sugar |
| 2½ | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| 6 | tablespoons | Margarine |
| 1 | cup | Milk |
| 1⅔ | cup | Coarsely chopped peaches, or- |
| 1 | can | (19-oz) sliced |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon |
Directions
MUFFIN
TOPPING
Combine first 5 dry ingredients in large bowl. Cut in margarine with pastry blender until crumbly. (mine didn't get very crumbly actually) Add milk and peaches, stirring just until blended. Spoon into greased muffin cups. (I used paper lined, the muffin stuck a little to the paper, but we ate them just hot out of the oven, after a while it's just usual muffin leftover stuff) Sprinkle with topping mixture of sugar and cinnamon. Bake at 400 F for 20 to 25 minutes, or until set and golden.
The recipe suggests substituting strawberries for the peaches as a variation.
Makes 12 muffins.
I got this from the "Robin Hood" Flour advert/recipe section.
Posted to EAT-L Digest 27 Sep 96 From: Lilia Prescod <lprescod@...> Date: Fri, 27 Sep 1996 19:24:25 -0400