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Pumpkin banana muffins
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| Ingredients (printable recipe) | |
| 1/2 cup | unsalted butter, (1 stick) |
| 1 cup | all-purpose flour |
| 2 cups | sugar, divided |
| 1 tablespoon | baking powder |
| Pinch | salt |
| 1 cup | milk |
| 4 cups | fresh peach slices, (approx. 5-7 peaches) |
| 1 tablespoon | lemon juice |
Ground *cinnamon or nutmeg (optional)
Directions
1. Melt butter in a 13- x 9-inch baking dish. (I put a stick of butter in the baking dish and let it melt in the oven while it's preheating. Keep an eye on the butter, take dish out when it's melted.)
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
*We used Ceylon Cinnamon and liked it in this dish.
Recipe uploaded with Shop'NCook for iPhone.
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