Peach Upside-Down Muffins
3/4 stick vegan soy butter
1/2 cup light brown sugar
14 ounce canned peach slices or 1-2 fresh peaches thinly sliced and peeled.
1 1/3 cups all-purpose flour
1 cup fine vegan sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 Ener-G Egg Replacers
2/3 cup of vegan sour cream or a bit less in vegan cream cheese with soymilk to even it out
2 tablespoons melted vegan soy butter
1. Preheat oven to 375 degrees F. Grease 12 muffin pans with stick of vegan soy butter.
2. Divide the butter and brown sugar evenly between the cups of the prepared pan. Place in the oven for about 5 minutes, or until the butter and sugar have melted. Remove from the oven and arrange the peach slices in the bottoms of the muffin cups. You can also add chopped pecans or other nuts to the topping.
3. Meanwhile, mix the flour, sugar, baking powder and salt together in a large bowl. In a separate bowl, mix the egg replacer, sour cream OR cream cheese, and 2 tablespoons vegan soy butter together. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter on top of the peach slices in the muffin cups, dividing it evenly. Baking in the oven for 20-25 minutes, or until risen and golden. Then set them upside down in a cooling rack and leave in the pan for 10 minutes.
These are best when served warm, but I bet they're still awesome if you heat them in the microwave.