*makes twelve*
Ingredients procedure
1 package Sylvia’s Cobbler Mix
4 tbsp unsalted butter
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
2/3 cup whole milk
3-4 small peaches, sliced
1 tbsp brown sugar, optional
Preheat oven to 375° F and line 12 muffin tins with cupcake liners. Set aside.
Place butter in a small saucepan and cook over medium heat for 5-7 minutes until butter is foamy and fragrant and little brown specks form on the bottom of the pan. When butter is browned, transfer it to a bowl to cool slightly while you prepare the rest of the ingredients.
In a large bowl, whisk together cobbler mix, cinnamon, and cardamom. Add the milk and whisk
until no lumps remain. Add the browned butter and whisk until batter is smooth and thick.
Divide batter evenly among twelve muffin cups. Place 3-4 slices of peaches on top of the batter and sprinkle each cobbler with demerara sugar.
Bake for 15-17 minutes, until deeply golden brown. Cool slightly, and serve with vanilla ice cream.