Tuesday, February 18, 2014

Peach Shortcake Muffins

This muffin is more of a snack time muffin than a breakfast muffin. The children all love to come home from school to the aroma of these just pulled fresh from the oven. The ground ginger gives them a wee bite that is part of what makes them so good! This recipe hails from the Robin Hood Baking Festival cookbook that I won in our local fair many years ago. We use it regularly. Today's batch actually has mango and cranberries in it.



 Peach Shortcake Muffins

1 2/3 cups all purpose flour (I will substitute the 2/3 cup with whole wheat flour)
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground ginger
6 Tbsp butter or margarine
1 cup milk
1 2/3 cups coarsely chopped peaches

Topping
2 Tbsp granulated sugar
1/2 tsp cinnamon


Combine first five ingredients in a large bowl. Cut in butter with pastry blender until crumbly. Add milk and peaches, stirring just until blended. Spoon batter into prepared muffin pan.

Topping: Combine sugar and cinnamon. Sprinkle over muffins. Bake for 20 to 25 minutes or until top springs back when lightly touched.


Variation: You can replace the peaches with fresh strawberries, mangoes or other fruits as you wish.

Enjoy!

 

3 comments:

  1. These look beautiful... and delicious. I can imagine being the kids and coming home to them fresh from the oven. I will love trying them out.
    Blessings,
    Pam

    ReplyDelete
  2. Oh thanks Deborah, for adding to that recipe collection I'm trying so hard to pare down. LOL Couldn't resist these as they sound fantastic!

    ReplyDelete

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