The fresh peaches have just started to arrive at the local Farmers’ Market. This variety is semi freestone. The farmer that I spoke with said that because it was so dry last year, they were almost freestone, but with all the rain this year, they are not.
A lovely way to use fresh peaches, Peach Shortcake Muffins are moist and delicious for breakfast or with a cup of coffee or tea.
Peach Shortcake Muffins
Serves | 12 - 14 muffins |
Inspiration | Robin Hood Baking Festival Cookbook |
Ingredients
- 1 2/3 Cups all purpose flour
- 1/2 cup white sugar
- 2 1/2 Tsp baking powder
- 1/4 Tsp salt
- 1/2 Tsp ground ginger
- 6 Tbsp butter
- 1 cup milk
- 1 2/3 Cups coarsely chopped fresh peaches
Topping
- 1 1/2 Tbsp white sugar
- 1/2 Tsp ground cinnamon