I have a weakness for making fruit muffins which I don’t indulge nearly enough these days. I was recently sent some canned peaches and they worked really well in these muffins. They also worked really well eaten straight out of the can. What? I couldn’t resist!
I’ve put the raspberries on top of my muffins, if you think they look too much like boobies (looks at Emily) then place them in a half filled muffin case and then cover with the remaining mixture so they end up in the centre. The addition of yoghurt in the mix makes the muffins really moist.
Peach and Raspberry Yoghurt Muffins
300g plain flour
1 tbsp baking powder
half tsp baking soda
2 eggs, beaten
175g golden caster sugar
250g yoghurt (I love Yeo Valley plain yoghurt for this)
125ml butter, melted
175g peaches, chopped (whereupon you will sing this song)
Preheat oven to 180°C – makes twelve muffins.
- Sift the dry ingredients (flour, baking powder and bicarb) into a bowl.
- In a second bowl mix the beaten eggs, sugar, yoghurt and butter then add your peaches (while singing).
- Pour the wet mixture into the dry and stir through until just combined – no flour visible but still lumpy.
- Spoon into muffin cases in a muffin pan.
- Place a raspberry atop each muffin.
- Bake for 15 – 20 minutes (test using a fork).
- Cool in the pan for 5 minutes and then on a rack.
- Make spiced pear muffins by replacing the fruit for pears and adding a teaspoon of cinnamon to the dry ingredients. Make even richer by swapping the golden caster sugar for soft brown sugar.