PEACH SHORTCAKE MUFFINS Serve as a morning muffin or warm with whipped cream as a dessert. Preheat oven to 400°F | 12-cup muffin pan, greased MUFFIN 1 2/3 cup all-purpose flour 1/2 cup granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground ginger 6 tablespoons butter or margarine 1 cup milk 1 2/3 cups coarsely chopped fresh or canned peaches TOPPING 2 tablespoons granulated sugar 1/2 teaspoon cinnamon

Combine first five ingredients in large bowl. Cut in butter with pastry blender until crumbly. Add milk and peaches, stirring just until blended. Spoon batter into prepared muffin pan.

TOPPING: Combine sugar and cinnamon. Sprinkle over muffins. Bake for 20 to 25 minutes or until top springs back when lightly touched.

VARIATION: Replace peaches with fresh strawberries.

Makes 1 dozen muffins.

TIP: To peel peaches easily, first dip in boiling water, then cold water.

Preparation time: 20minutes | Baking time: 25 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook