| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Unsalted butter, softened |
| 3 |
|
Med. peaches, pitted, diced |
| 1/2 |
c |
Milk |
| 1 |
|
Lg. egg |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 4 |
tb |
Butter, melted |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
TOPPING
MUFFINS
Prepare topping: In small bowl stir together the flour, sugar and
cinnamon; with a fork, work in the butter until crumbly. Refrigerate
until needed.
Preheat oven to 400F. Line 12 muffin cups with paper liners or
generously butter the cups and the top of the pan around the muffin
cups. In a medium bowl, whisk the egg. Then whisk in the sour
cream, milk, vanilla and melted butter. Stir in the diced peaches.
In a large bowl, stir together the flour, sugar, baking powder,
baking soda and salt. Pour in the sour cream-peach mixture all at
once and stir quickly, just to moisten; the batter will be thick and
lumpy. Spoon into muffin cups, dividing it equally until the cups
are full. Quickly crumble the topping over the batter. Bake at 25
to 30 minutes or until golden brown. The tops will spring back when
lightly touched. Let cool in the pan for 5 minutes and then
carefully remove and cool on a rack. Cool 10 to 15 minutes. Serve
warm.
Posted to MM-Recipes Digest V3 #227
Date: Tue, 20 Aug 1996 15:19:10 -0600
From: Perry & Lauri <perryp@tcd.net>
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