Ingredients

• 500 ml (2 cups) cake flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) bicarbonate of soda
• 5 ml (1 tsp) cinnamon
• 125 ml (½ cup) brown sugar
• 2 x 410 g can Rhodes Quality Peach Slices in Fruit Juice, drain and juice reserved
• 190 ml (¾ cup) fresh blueberries
• 1 egg, beaten
• 125 ml (½ cup) sour cream
• 125 g (½ cup) butter, melted

Method

1. Sift the cake flour, baking powder, bicarbonate of soda, and ground cinnamon into a bowl.
2. Add the brown sugar and stir to mix.
3. Chop one can of Rhodes Quality Peach Slices.
4. Add the peaches and blueberries to the flour and toss well.
5. Whisk together the reserved juice, egg, sour cream, and butter.
6. Fold the egg mixture into the dry ingredients until just mixed.
7. Line a muffin tin with paper cups and fill each cup three quarters filled.
8. Decorate each muffin with a peach slice from the second can of Rhodes Quality Peach slices. Bake the muffins in an oven that has been preheated to 190°C for 15 minutes or until well-risen and golden.

Servings

makes 12

Cooking Times

Prep Time:  15 minutes  Cooking Times: 15  minutes