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4 Tbsp. butter
3/4 C. milk
2/3 C. light brown sugar
24 slices of canned peaches, drained
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
4 Tbsp. vegetable shortening
Preheat oven to 425° F. Grease a muffin pan.
Melt 4 Tbsp. butter in a saucepan and cream with the brown sugar. Divide evenly into muffin pan. Cover with 2 medium thick slices of drained peaches.
Sift flour, baking powder and salt together. Cut in 4 Tbsp. of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a preheated 425° F. oven for 18 to 20 minutes or until muffins test done. Turn out of pan at once and set on a cooling rack.
4 Tbsp. butter
3/4 C. milk
2/3 C. light brown sugar
24 slices of canned peaches, drained
1 3/4 C. all-purpose flour
2 1/2 tsp. Clabber Girl Baking Powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
4 Tbsp. vegetable shortening
Preheat oven to 425° F. Grease a muffin pan.
Melt 4 Tbsp. butter in a saucepan and cream with the brown sugar. Divide evenly into muffin pan. Cover with 2 medium thick slices of drained peaches.
Sift flour, baking powder and salt together. Cut in 4 Tbsp. of shortening. Add the milk, stirring only enough to moisten the dry ingredients. Drop by spoonfuls on top of the peach mixture and bake in a preheated 425° F. oven for 18 to 20 minutes or until muffins test done. Turn out of pan at once and set on a cooling rack.