• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Peach Shortcake Muffins
    Peach Shortcake Muffins

Ready.
Set.
Make.

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Ingredients

  • Muffins
  • 1 2/3 cups Robin Hood® Original All Purpose Flour
  • ¾ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 6 tbsp All Vegetable Shortening
  • 1 cup milk
  • 2 cups coarsely chopped peaches
  • Topping
  • ¼ cup Sugar in the Raw® Natural Turbinado Sugar
  • ½ tsp cinnamon

Serving Size: 12 muffins

Next

Directions

Serving Size: 12 muffins

  • Preheat oven to 400°F (200°C). Grease or line muffin cups with paper liners.
  • Combine flour, sugar, baking powder, ginger and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until the mixture is crumbly. Stir in milk and peaches.
  • Spoon into prepared muffins cups.
  • Mix sugar and cinnamon in a small bowl. Sprinkle muffins with topping mixture.
  • Bake in preheated oven 20 to 22 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pan on wire cooling rack 10 minutes before removing from pan. Continue cooling on wire rack.
Finish

Finished!

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