These muffins have a fresh flavour from the use of yoghurt and cardamom.

Ingredients

• 3 cups flour
• ¾ cup caster sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 2 eggs
• 1 cup peach yoghurt
• 410 gram can peach slices in clear fruit juice
• 100 grams butter, melted and cooled
• icing sugar for dusting
• Topping, optional
• 1 cup finely sliced dried peaches
• ½ cup orange juice
• 2 tablespoons brown sugar
• 50 grams butter
• 70 gram packet chopped toasted hazelnuts

Method

1. Sift the flour, sugar, baking powder, baking soda and ground cardamom into a large bowl and make a well in the centre.
2. In a blender or food processor, process the eggs, yoghurt and peach slices with the juice until smooth.
3. Stir into the dry ingredients and fold in the melted butter.
4. Divide among 12 well-greased muffin tins.
5. Bake at 220ºC for 15-20 minutes until hot and golden. Stand for 5 minutes before topping each muffin with an equal amount of the peach topping, if using and dust with icing sugar before serving.
6. Peach and hazelnut topping
7. In a saucepan put the dried peaches, orange juice, brown sugar and butter. Simmer until the peaches have absorbed most of the juice. Stir inthe chopped toasted walnuts.