Family and Kids

Peach and Brown Sugar Muffins

cook 30 mins
  • 300 g (10 oz) self-raising flour
  • 175 g (6 oz) light muscovado sugar, plus extra for sprinkling
  • 1/2 teaspoon ground mixed spice
  • 2 ripe peaches, stoned, each cut into 8 wedges and halved horizontally
  • 150 g (5 oz) Greek yogurt
  • 150 ml (1/4 pint) milk
  • 1 large egg
  • icing sugar, for dusting
  • Line a 12-hole muffin tin with paper muffin cases.
  • Place the flour, sugar and mixed spice in a bowl. Chop 20 of the peach pieces and add to the bowl.
  • Mix together the yogurt, milk and egg in jug and add to the dry ingredients. Lightly stir until just combined – don't overmix.
  • Spoon the mixture into the paper cases and push the remaining half-wedges of peach into the mixture. Sprinkle over a little sugar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes until well risen and golden. Remove to a wire rack and dust with icing sugar, before serving.
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