Peach & Raspberry Muffins

Beautifully tender, peach & raspberry muffins mixed with unsweetened natural yoghurt

410 g / 14 oz can of peaches in syrup (a standard sized tin, the weights vary slightly)
115 g / 4 oz butter
½ cup castor sugar
2 large eggs (I use size 7’s)
2 cups standard flour (loosely packed)
3 teaspoons baking powder (yes….3!)
1 cup fresh or frozen raspberries
½ cup + 2 tablespoons of plain, unsweetened, natural yoghurt

Optional – x 12 standard-size muffin cases or x 6 large Texas-size muffin cases
Decorating – Icing sugar (confectioners sugar) for dusting

View the full recipe at Tania’s Kitchen →