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Peach and bacon muffins

  • Makes 12
Peach and bacon muffins


  • 2 rashers bacon
  • 1 cup flour
  • 1½ teaspoons ground ginger
  • 1½ teaspoons baking powder
  • ½ cup wholemeal flour
  • ½ cup wheatgerm
  • 3 tablespoons sugar
  • 2-3 peaches or 1x 425 gram can peach slices
  • 1 tablespoon golden syrup
  • 3 tablespoons butter, melted
  • ¾ cup milk
  • 1 egg
  • Topping
  • 2 teaspoons finely chopped crystallised ginger
  • 2 tablespoons raw sugar


  1. Cut the rind from the bacon and chop the flesh finely. Fry until very crisp. Drain on absorbent paper.
  2. Sift flour, ginger and baking powder into a bowl, then add the wholemeal flour, wheatgerm, sugar and bacon and mix well.
  3. Peel and stone the peaches, chop them into 0.5cm dice, and measure out 1 cup. If you are using canned peaches, drain and prepare them as above.
  4. Combine the golden syrup and melted butter, and gradually beat in milk and egg.
  5. Fold diced peaches and egg mixture into the dry ingredients until they are just combine.
  6. Spoon into 12 well-greased muffin pans. Sprinkle the topping over each muffin.
  7. Bake at 200ºC for 15-18 minutes or until well risen and golden. Cool on a wire rack.
  8. Topping
  9. Mix crystallised ginger and raw sugar together.
  10. Serve muffins warm with butter.

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