15 October 2013

Fresh Peach Muffins

Sometimes you want a muffin that is more substantial, with less fluff and more fill. These are the muffins for you. They are more bread-like than cake-like, dense and moist and full of delicious flavour with the peaches, cinnamon and nutmeg.

1 cup wholemeal flour
1 cup plain flour
1 cup sugar
1 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup cold butter, cubed
1/4 cup Greek yoghurt
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 peaches, peeled and finely diced
60g butter, melted
2 tbsp cinnamon sugar

Preheat your over to 180 degrees Celsius. Line a muffin tin with muffin papers. In a large bowl mix together your flour, sugar, baking powder, bicarbonate soda, salt, cinnamon, and, nutmeg. Cut in your cold butter until a pastry cutter or a fork until the mixture forms course crumbles.

Combine the yoghurt, milk, eggs, and vanilla. Stir into your butter and flour mixture. The mixture will be very thick and dry. Fold in your peaches. The peaches will add moisture to the mix but it will still be fairly thick. Spoon mixture into your prepared muffin papers.

Bake for 22-25 minutes or until a toothpick comes out clean from the centre of the muffin.

Let cool slightly, remove from tins to finish cooling. Brush tops with melted butter and sprinkle with cinnamon sugar on top.

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