Ingredients
- 1 x 875g tin sliced peaches, drained
- 3 cups self-raising flour
- ¾ cup castor sugar
- ¾ cup natural yoghurt
- 2 eggs
- ¾ cup sunflower oil
Method
- Preheat the oven to 180°C.
- Count 24 peach slices and set aside to garnish the tops.
- Dice the rest of the peach slices and reserve.
- Mix the flour and sugar together in the large bowl.
- Create a well in the centre of the flour mix.
- Mix together the yoghurt, eggs and oil in the small bowl.
- Pour the egg mix into the flour and gently combine, gradually add chopped fruit (don’t over work the batter).
- Spoon the muffins into lightly greased muffin tins, or line with patty cases.
- Decorate each muffin with a peach slice.
- Allow the muffins to rise for 5–10 minutes.
- Place the trays into the oven and bake for 20–25 minutes.
- Cool for 5 minutes on wire racks before serving.
