Menu
3/4 tsp. salt
4 Tbsp. vegetable shortening
3/4 C. milk
4 Tbsp. butter
2/3 C. light brown sugar
3/4 C. cooked or canned drained sliced peaches
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
Melt 4 tablespoons butter in a saucepan and cream with the brown sugar. Divide evenly into 12 well-greased muffin pans. Cover with two medium thick slices of drained peaches. Sift flour, baking powder and salt together. Cut in 4 tablespoons of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake at 425° F. for 18-20 minutes.
3/4 tsp. salt
4 Tbsp. vegetable shortening
3/4 C. milk
4 Tbsp. butter
2/3 C. light brown sugar
3/4 C. cooked or canned drained sliced peaches
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
Melt 4 tablespoons butter in a saucepan and cream with the brown sugar. Divide evenly into 12 well-greased muffin pans. Cover with two medium thick slices of drained peaches. Sift flour, baking powder and salt together. Cut in 4 tablespoons of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake at 425° F. for 18-20 minutes.