Peach upside down muffins Recipe

Name: Peach upside down muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 peaches; 1 or a small tin you need 2or 3 slices per muffin.; 50 grams butter; 2 cup flour self raising; 3/4 cup sugar; 2 tsp cinnamon; 3/4 tsp salt; 1 tsp almond or vanilla essence; 1/4 cup canola or other plain oil; 1 egg; 1 cup yoghurt; ½ tsp brown sugar

Servings: persons

3 peaches
1 or a small tin you need 2or 3 slices per muffin.
50 grams butter
2 cup flour self raising
3/4 cup sugar
2 tsp cinnamon
3/4 tsp salt
1 tsp almond or vanilla essence
1/4 cup canola or other plain oil
1 egg
1 cup yoghurt
½ tsp brown sugar

1
Heat oven 200C /400F
2
12 muffin paper cases or butter 12 muffin tins.Medium size
3
Melt butter put a teaspoon into each pan and teaspoon brown sugar
4
Add 3 slices of peaches to each pan
5
Mix dry ingredients.
6
Mix liquid ingredients
7
Fold liquid into dry.
8
Spoon into pan.Bake 15 mins.
9
I did mine in the paper cases.
10
When they were cooked and want to eat just peel paper case off and turn upside down.If you use a tin you might have to wiggle the muffins to get them out.Silicon should be ok as you would be able to pop them out.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 peaches, 1 or a small tin you need 2or 3 slices per muffin., 50 grams butter, 2 cup flour self raising, and more.

Yes, Peach upside down muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach upside down muffins

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