|
Instructions |
|
|
1) Preheat oven to 400 F. Spray 8 standard (2 1/2-inch) muffin cups or ramekins with nonstick cooking spray.
|
|
|
2) Place 1/2 tablespoon butter and 1 tablespoon brown sugar in bottom of each muffin cup. Divide peach slices evenly among muffin cups.
|
|
|
3) Stir corn bread mix, eggs, milk and oil in large bowl until well blended. Stir in diced peaches. Spoon evenly into muffin cups.
|
|
|
4) Bake 20 minutes or until golden brown and toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Run knife around edges; invert cakes onto serving plates. Serve warm.
|
|
|
Serving
Suggestions |
|
Serve with a scoop of vanilla ice cream or whipped cream.
|
|
Originally Submitted
5/28/2013
|