Peach Shortcake Muffins

Name: Peach Shortcake Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 12
Ingredients: Muffins:; 1 2/3 cups (400 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 3/4 cup (175 mL) sugar; 2 1/2 tsp (12 mL) baking powder; 1/2 tsp (2 mL) ground ginger; 1/4 tsp (1 mL) salt; 6 tbsp (90 mL) All Vegetable Shortening; 1 cup (250 mL) milk; 2 cups (500 mL) coarsely chopped peaches; Topping:; 1/4 cup (50 mL) natural turbinado sugar; 1/2 tsp (2 mL) cinnamon

Prep Time 15 mins

Cook Time 25 mins

Serves 12

Difficulty N/A

Ingredients

Muffins:
1 2/3 cups (400 mL) Robin Hood^® Original All Purpose Flour
3/4 cup (175 mL) sugar
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
6 tbsp (90 mL) All Vegetable Shortening
1 cup (250 mL) milk
2 cups (500 mL) coarsely chopped peaches
Topping:
1/4 cup (50 mL) natural turbinado sugar
1/2 tsp (2 mL) cinnamon

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 400°F (200°C). Grease or line muffin cups with paper liners.

Step 2:

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.

Step 3:

Spoon into prepared muffins cups.

Step 4:

Mix sugar and cinnamon in a small bowl. Sprinkle muffins with topping mixture.

Step 5:

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.