Ingredients
130 g plain flour
85 g oats
110 g brown sugar
2 tsp baking powder
½ tsp salt
115 g unsalted butter, melted and cooled
240 ml sour cream
1 large egg, beaten
225 g chopped peaches
For the crumbly topping
3 tbsp plain flour
3 tbsp light brown sugar
1 tsp ground cinnamon
¼ tsp ground cardamom
2 tbsp salted butter
Method
1
Preheat oven to 200°C.
2
Line a 12 cup muffin tray with muffin cases; set aside.
3
In a large bowl, combine flour, oats, brown sugar, baking powder and salt.
4
In another bowl, whisk together butter, sour cream and egg. Pour mixture over dry ingredients and stir until moist.
5
Add peaches and gently toss to combine.
6
Scoop the mixture evenly into the muffin tray.
7
Make your topping by measuring out flour, brown sugar, cinnamon and cardamon into a small bowl.
8
Mix 2 tablespoons of butter into your mixture until it looks like crumbs. Sprinkle over each muffin.
9
Place into oven and bake for 16-18 minutes, or until a tester inserted in to the centre comes out clean.
10
Remove from oven and cool on a wire rack.
Ingredients
Ingredients
130 g plain flour
85 g oats
110 g brown sugar
2 tsp baking powder
½ tsp salt
115 g unsalted butter, melted and cooled
240 ml sour cream
1 large egg, beaten
225 g chopped peaches
For the crumbly topping
3 tbsp plain flour
3 tbsp light brown sugar
1 tsp ground cinnamon
¼ tsp ground cardamom
2 tbsp salted butter
