It's so good, too. I can't believe I haven't made them for so long. The recipe makes about 6 to 8 muffins, depending on the size you make them, but can easily be doubled.
I guess one would call them upside down muffins, as they are kind of like a pineapple upside down cake. The topping, which is actually on the bottom, is sweet caramelized peaches. The caramel also wraps itself around the muffin as it bakes, so the sides have a nice sweet coating also.
We like them fresh out of the oven, with a bit of butter, but they are equally good the next day. The fresh peaches have been so good lately, we have been eating alot of them, in fact we had some with the muffins!
1 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 c. butter, melted
1 egg, slightly beaten
1/2 c. milk
3 Tbsp. butter
1/2 c. brown sugar
1 c. sliced peaches, sliced
Mix the flour, sugar, baking powder and salt. Add the melted butter, egg, and milk.Stir until smooth. Set aside.
Grease 6 to 8 muffin tins. Place a dab of butter and 1 Tbsp. of brown sugar on the bottom of each tin. Add a couple of sliced peaches. Pour the batter on top. Bake at 375 for 25 minutes, or until lightly browned. Turn out of pans immediately.