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    PEACH COBBLER MUFFINS


    Source of Recipe


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    1 3/4 C. Flour, divided
    1 1/4 C. Quaker Quick Oats, divided
    2/3 C. Granulated Sugar
    3 t. Baking Powder
    1/2 t. Salt
    1/4 t. Ground Cinnamon
    1/4 t. Grated Fresh Nutmeg
    2/3 C. Sour Milk
    2 Eggs, slightly beaten
    1/3 C. Shortening, melted
    1 - 10 oz. Jar Baker's Peach Cake & Pastry Filling
    2 T. Brown Sugar

    Preheat oven to 375º. Spray a 12-cup Kaiser muffin pan. In a large bowl, place 1 1/2 C. flour, 1 C. quick oats, granulated sugar, baking powder, salt, cinnamon and nutmeg. Mix together sour milk and eggs and add to dry ingredients just until moistened. Stir in melted shortening. Reserve 1 C. mixture. Divide the remaining mixture among the muffin pan cups. Place heaping teaspoonfuls of peach pastry filling on top of each muffin. To reserved muffin mixture, add the remaining 1/4 C. flour and 1/4 C. oats and brown sugar. Drop evenly over top of pastry filling on muffins. Bake at 375º for 25 minutes or until golden brown. Remove muffins from oven and let cool in pan 5 minutes. Run a knife around edge of muffins before removing. Cool on rack.
    Makes 12 muffins.
 

 

 

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