100g salted butter, melted, cooled
1 cup (250ml) milk
2 eggs, lightly beaten
Finely grated zest 1 medium orange
2 ¼ cups (335g) self-raising flour
4 medium peaches, washed, 2 diced, 2 sliced thinly
1 cup (220g) caster sugar
2/3 cup (220g) raspberry jam, warmed
1 tablespoon sugar
Preheat oven to moderate, 180°C (160°C fan-forced). Prepare 2 x 12 hole muffin pans (1/3 cup/80ml capacity) with 18 paper cases.
Combine the butter and milk and then whisk in the eggs. Stir through the orange zest. Combine flour and sugar in a large bowl. Stir in the diced peaches. Add the butter and milk mixture all at once to the flour. Stir gently until just combined.
Drizzle half of the warm jam over the top of mixture. Using an ice cream scoop or two spoons, scoop or spoon some jam and mixture into half of the paper cases. Drizzle remaining jam over the muffin mix and then continue filling paper cases. Add a slice or two of peach to the top of each and then sprinkle tops with the sugar.
Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove them to finish cooling on a wire rack. Serve the muffins warm or at room temperature.
Lyndey’s note: Store the muffins in an airtight container for up to 3 days. These little muffins also freeze well in a rigid container. A large ice cream scoop holds about 3 tablespoons of cake or muffin batter and I find it to be the perfect way to fill muffin and cupcake liners.
1 cup (250ml) milk
2 eggs, lightly beaten
Finely grated zest 1 medium orange
2 ¼ cups (335g) self-raising flour
4 medium peaches, washed, 2 diced, 2 sliced thinly
1 cup (220g) caster sugar
2/3 cup (220g) raspberry jam, warmed
1 tablespoon sugar
Preheat oven to moderate, 180°C (160°C fan-forced). Prepare 2 x 12 hole muffin pans (1/3 cup/80ml capacity) with 18 paper cases.
Combine the butter and milk and then whisk in the eggs. Stir through the orange zest. Combine flour and sugar in a large bowl. Stir in the diced peaches. Add the butter and milk mixture all at once to the flour. Stir gently until just combined.
Drizzle half of the warm jam over the top of mixture. Using an ice cream scoop or two spoons, scoop or spoon some jam and mixture into half of the paper cases. Drizzle remaining jam over the muffin mix and then continue filling paper cases. Add a slice or two of peach to the top of each and then sprinkle tops with the sugar.
Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove them to finish cooling on a wire rack. Serve the muffins warm or at room temperature.
Lyndey’s note: Store the muffins in an airtight container for up to 3 days. These little muffins also freeze well in a rigid container. A large ice cream scoop holds about 3 tablespoons of cake or muffin batter and I find it to be the perfect way to fill muffin and cupcake liners.
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