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Peach Upside-Down Muffins

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

There was way too much butter in the topping for me--after they were baked and cooled, I still had a puddle of oil in with my peaches. But so very tasty, apart from that. I used half the sugar in the muffin part, which was more than enough.

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I made this for my children this morning except I couldn't find my muffin tin, so I turned it into an upside down peach breakfast cake. I followed the recipe except I decreased the sugar to 3/4 cup (I will probably decrease it to 1/2 cup next time) and I added 1/4 cup soy milk because it was too dry. I baked the muffin cake in a 9x5 glass dish for 25 minutes on 350. (My oven is very hot so I always decrease oven temps by at least 25 degrees.) This was sweet, but my children loved it and told me I should open a restaurant because it was soooooo good. Thanks for the recipe.  ;D

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these  are waaaaaaaaay too sweet for me. but i baked them a second time with half the sugar, and it's delicious. think i may try replacing the peaches with mango, or pear perhaps.

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