Saturday, May 16, 2015

Peach Cups - Michelle Wiles

Peach Cups


1 large can of peaches

1 cup of brown sugar

2 packs of crescent rolls


Mix brown sugar and peaches.

Cook on medium low until they bubble.

Spray or grease a 12 cup muffin pan. 

Separate triangles of crescent rolls and form into each muffin cup. 

Reserve leftover crescent rolls for topping.

Place one peach in each cup, adding a small amount of juice.

Cut leftover rolls in half and place strip over each cup.

Save the peach juice for serving. 

Bake at 350 degrees for 10 to 12 minutes or until golden brown.


2 tablespoons of milk

2 cups of powdered sugar

(If too thin, add sugar. If too thick, add tad of milk.)

Drizzle glaze over muffins.

Sprinkle with cinnamon sugar.

When serving, add leftover peach juice. 


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