Scrumptious peach and cinnamon muffins

Peach and cinnamon is a classic combination and these muffins really make the most of the last of the summer stone fruit. If you’re struggling to find good peaches this time of year, you can mix the flavour up by replacing the peach with apple for half the batch, or try adding a few raspberries to the mix. 

This recipe should make around 18 muffins that can be stored in an airtight container in the fridge and remain good to eat for about a week.  You can also choose to freeze your muffins if you want them to last much longer.

Ingredients

• 2 cups (300g) plain flour
• 1 tablespoon baking powder
• 1 and 1/2 teaspoons ground cinnamon, plus extra to dust
• 1/2 cup (110g) sugar
• 2 eggs, lightly beaten
• 1 cup (250ml) milk
• 2/3 cup (160ml) light olive oil
• 2 peaches, peeled, cored, diced
• Thickened cream, to serve

Method

1. Preheat oven to 200C. Lightly grease three 6-hole muffin pans. In a bowl combine flour, baking powder and cinnamon. Stir sugar into mixture. 
2. In another bowl, combine eggs, milk and oil. Whisk together. Fold egg mixture into flour mixture until just combined. Fold in peaches.
3. Spoon into prepared pan. Dust with extra cinnamon and bake for 20 minutes. Leave to cool for 5 minutes in pan. Remove from pan and cool completely on wire rack. Serve topped with a dollop of thickened cream.