Ingredients
Scale
- 1 1/2 cups self raising flour, sifted
- 1/2 teaspoon cinnamon
- 1/2 cup caster sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup tinned peaches, diced
cream cheese filling
- 1/4 teaspoon cinnamon
- 85g cream cheese, at room temperature
- 1 tablespoon caster sugar
Instructions
- Preheat oven to 180C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a bowl add flour, cinnamon, sugar, oil, egg, milk and vanilla extract, mix to combine.
- Gently fold in peaches.
- In a small bowl fold the cinnamon and sugar through cream cheese, mix until smooth.
- Spoon one small scoop of muffin mixture evenly into muffin cases, shake muffin tray so mixture covers bottom of each base.
- Spoon cream cheese into each muffin tray.
- Spoon remaining batter over top.
- Bake muffins in oven for 18-20 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 min
- Cook Time: 20 mins
