Peach Cobbler Muffins
3 c. all-purpose flour
1 c. sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped or 3 fresh peaches, chopped
Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir until just moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.
Topping:
2 tbsp. butter, diced
2 tbsp. sugar
1/2 tsp. cinnamon
Mix together in a small bowl until crumbly
3 c. all-purpose flour
1 c. sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped or 3 fresh peaches, chopped
Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir until just moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.
Topping:
2 tbsp. butter, diced
2 tbsp. sugar
1/2 tsp. cinnamon
Mix together in a small bowl until crumbly
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