Peach Shortcake Muffins
Print recipe| Serves | 12 - 14 muffins |
| Inspiration | Robin Hood Baking Festival Cookbook |
Ingredients
- 1 2/3 Cups all purpose flour
- 1/2 cup white sugar
- 2 1/2 Tsp baking powder
- 1/4 Tsp salt
- 1/2 Tsp ground ginger
- 6 Tbsp butter
- 1 cup milk
- 1 2/3 Cups coarsely chopped fresh peaches
Topping
- 1 1/2 Tbsp white sugar
- 1/2 Tsp ground cinnamon
Directions
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Combine the flour, white sugar, baking powder, salt and ground ginger in a large bowl. Cut in the butter with two knives or a pastry blender until it becomes coarse crumbs.  | |
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Peel the peaches and chop using a mandolin or knife.  | |
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Add the milk and peaches to the flour/sugar mixture, stirring just until mixed.  | |
| Topping | |
| Combine the sugar and cinnamon. | |
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Spoon the batter into muffin tins which have been greased or lined with silicon or paper muffin holders. Sprinkle the topping over the muffins.  | |
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Bake at 400 deg F, for 20 to 25 minutes or until the top springs back when lightly touched or a cake tester comes out clean.  | |