These light, sweet peach muffins taste just the same as peach crumble - all encased in one yummy muffin! They're a great way to use up fresh peaches, or you could use drained tinned peaches instead.
- 375g plain flour
- 350g caster sugar
- 350g peaches, skinned, stones removed, chopped
- 1 tbsp. ground cinnamon
- 1 tsp. bicarbonate of soda
- 1 tsp. salt
- 300ml veg oil
- 3 eggs
Preheat the oven to 200C and put 16 muffin liners onto a baking tray.
Mix the oil, eggs and sugar until really well combined. In another bowl, stir together the flour, cinnamon, bicarb and salt. Pour the wet mix into the dry mix, stir until combined, then fold in the peaches. Divide between the liners.
Bake at 25 minutes or until a skewer inserted into the centre comes out clean.