Upside-Down Peach Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Mt. Pleasant, Michigan's Geraldine Grisdale showcases her state's fine peach crop in these novel muffins. They make pretty individual servings for breakfast, a snack or even dessert, comments Geraldine. Ingredients:
1 cup milk |
1/4 cup canola oil |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
6 tablespoons butter, softened |
1 cup plus 2 tablespoons packed brown sugar |
3 cups sliced peeled ripe peaches |
Directions:
1. In a small bowl, beat the milk, oil and eggs until smooth. Combine the flour, sugar, baking powder and salt; add to the egg mixture and mix well.
2. In each of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Bake at 375° for 5 minutes.
3. Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks. Serve warm. Yield: 1-1/2 dozen.
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