Muffins:
6 tablespoons butter
1.5 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons ground cinnamon
3 teaspoons allspice
1 teaspoons nutmeg
1 teaspoon ground ginger
2 eggs
2/3 cup brown sugar
1 1/4 cups peaches pureed (I also add a splash of the syrup from canned peaches.)
1 tablespoon vanilla
Topping:
1/4 cup flour
3 tablespoons brown sugar
1 1/2 tablespoons butter, softened
1 teaspoon cinnamon
Directions:
- Melt butter and let cool.
- Combine all dry ingredients except brown sugar.
- Cream eggs and brown sugar, stir in butter and vanilla.
- Add peach puree to egg and brown sugar mixture.
- Add dry ingredients. Mix thoroughly to combine.
- Put into mini muffin tins and sprinkle each one with a little topping.
- Bake at 375 for 9 - 12 minutes or until done.
*Regular muffins bake for a little longer - approx. 20 minutes.