- 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
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.