Caramel Peach Muffins
4 tbsp butter
2/3 cup light brown sugar
3/4 cup cooked or canned drained sliced peaches
1 3/4 cups sifted flour
2 1/2 tsp baking powder
3/4 tsp salt
4 tbsp shortening
3/4 cup milk
-
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, Rumford 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 in a hot oven (425° F.) 18-20 minutes.
-
Turn out of pan at once.
Makes 12 muffins.