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.