Simple and delicious muffins using gorgeous summer fruit. Perfect for lunchboxes and afternoon tea. You can use tinned peaches when fresh peaches are out of season.

Prep : 12 minutes / Makes 12 muffins

 
 

Ingredients

Dry ingredients

  • 1 ¾ cups plain flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

Wet ingredients

  • 2 Otaika Valley free range eggs

  • ¾ cup plain yoghurt

  • ½ cup oil

  • 1 ½ teaspoons vanilla extract

  • ½ cup sugar

  • 2 cups fresh peaches, cut into small chunks (you can also use 1 ½ cups chopped tinned peaches)

Additional chopped peaches to garnish the top

Directions

  1. Preheat oven to 180 degrees Celsius.

  2. Grease a 12-hole muffin tin. Alternatively, you can use paper cases.

  3. Sift all the dry ingredients into a bowl.

  4. Break the eggs into a separate bowl. Add the yoghurt and whisk together well.

  5. Add all the other wet ingredients, including the peaches.

  6. Create a well in the dry ingredients and add all the wet ingredients.

  7. Fold together gently.

  8. Spoon into the muffin tin, smoothing out the top of the mixture.

  9. Sprinkle with additional pieces of peach.

  10. Bake for 18-22 minutes until a skewer comes out clean when inserted.

 Recipe by Kelly Gibney @kellygibney_wholehearted