To make it better, there is a linky with more delightful desserts - all sorts of sweets. You could just move in there and bake. Please, find out for yourself.
When, I stopped there before, I saw a recipe for Peach Cobbler Muffins, I wanted to link to Muffin Mondays, weekly and have been on the look-out for new recipes. I have a few to make but when I saw this one, I ran to the kitchen and 1-2-3, they were made. That fast........
In the midst of my baking, I realized there was no egg in the recipe and stopped. Have you ever been in that place? You are working at full speed, waiting for a tantalizing recipe and something leaves you with a question and you feel like you can't move forward. Since, I could not call and find out, I decide to use one egg and hope it did not ruin it. It didn't.
Here is the original recipe. I will put my changes in bold.
Peach Cobbler Muffins
3 c. all-purpose flour (I used gluten-free brown rice mixture.)
1 c. sugar
1-1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, diced (margarine)
1-3/4 c. milk
16-oz. can peaches, drained and chopped or 3 fresh peaches, chopped (frozen peaches)
Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork.
Add milk, egg and peaches; stir until just moistened.
Spoon batter into greased or paper-lined muffin cups, filling 2/3 full.
Spoon topping onto muffins.
2 tbsp. butter, diced (oil)
2 tbsp. sugar
1/2 tsp. cinnamon
Mix together in a small bowl until crumbly.
Notes: I had difficulty incorporating the margarine and the paper wrappers were greasy on the inside. The muffin did not feel at all greasy.
My addition of the egg worked beautifully. I will find out if it should be made without an egg which I, now believe, is the case, looking at the photos on A Well Seasoned Life. There is no egg put into the bowl.
Linked to Ingredient Spotlight-Peaches