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peach halves lemon juice light brown sugar Dromedary gingerbread orange rind eggs buttermilk butter orange marmalade light cream nutmeg
Viewed: 29 - Published at: 9 years agoIngredients
- 1 (29 oz.) can peach halves, drained
- 1 Tbsp. lemon juice
- 2 Tbsp. light brown sugar
- 1 (14 oz.) pkg. Dromedary gingerbread mix
- 1 (8 oz.) pkg. Dromedary corn muffin mix
- 3 Tbsp. grated orange rind
- 2 eggs
- 1/3 c. buttermilk
- 3 Tbsp. butter (not margarine), melted
- 3 Tbsp. orange marmalade
- light cream
- nutmeg
Method
- Combine first 3 ingredients.
- Pour into a greased 1 1/2-quart round cake dish or casserole.
- Blend next 3 ingredients.
- Beat in eggs and buttermilk.
- Set aside 2 cups batter.
- Spoon remainder over fruit.
- Blend butter and marmalade into reserved batter. Pour into 12 greased 2 1/2-inch muffin pan cups.
- Place cobbler on lower shelf, muffins on upper shelf of a preheated oven (375°). Bake muffins 20 minutes and cobbler for 30 to 35 minutes.
- Serve muffins warm, and serve cobbler warm with cream and nutmeg.
