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Mini Peach Cobbler Recipe
Preheat oven to 350˚F.
1 cup splenda
1 cup flour2 tsp baking powder
a dash of salt
3/4 cup unsweetened soy milk
1 stick of melted Earth Balance butter
brown sugar
cinnamon
1 can diced peaches (drained)
Put 1 tsp of melted Earth Balance butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… splenda, flour, baking powder, salt and soy milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted Earth Balance butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.
Preheat oven to 350˚F.
1 cup splenda
1 cup flour2 tsp baking powder
a dash of salt
3/4 cup unsweetened soy milk
1 stick of melted Earth Balance butter
brown sugar
cinnamon
1 can diced peaches (drained)
Put 1 tsp of melted Earth Balance butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… splenda, flour, baking powder, salt and soy milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted Earth Balance butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.
Don't forget a dollop of vanilla soy ice cream...YUM!
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