Peach Cobbler

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions

Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Recipe courtesy Paula Deen

Fresh Peach Muffins

These are a wonderful way to use some fresh peaches and make for a wonderful breakfast with a tall glass of cold milk. Especially if you can eat them outside. Side note, why does food often taste so much better when eaten outside?

1 egg
1 cup milk
1/4 cup melted butter
2/3 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
1 tsp lemon juice
1/4 tsp vanilla
2 cups flour
1 Tbsp baking powder
1 cup diced pealed peaches (don't skimp on the peaches, and cut them pretty small)

Beat egg. Stir in next seven ingredients. In a separate bowl, mix together flour and baking powder. Add to milk mixture and stir ust until blended. Do not over mix. Fold in peaches. Grease muffin tins and fill 2/3 full. Bake at 400 degrees for 18 to 20 minutes. I like to dust them with a light sprinkling of cinnamon.