Try these light and fluffy muffins for morning tea! Inside each muffin is a sweet hit of Wattie’s Peaches and Cream Cheese – such a great combition!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
410 g can Wattie's Peaches Sliced in Clear Fruit Juice
½ cup spreadable cream cheese
1 ¾ cup flour (250g)
2 tsp baking powder
¼ tsp baking soda
¾ cup caster sugar (150g)
½ cup milk
Zest of ½ lemon
100 g butter, melted
2 tsp caster sugar, extra
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How do I make it ?
Preheat oven to 180°C (fan bake). Grease a 12 hole muffin pan. Drain (discarding the juice) and mash or finely chop Wattie’s Peach Slices. Mix ¼ cup of the chopped peaches with the cream cheese and set aside
Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
Whisk together milk, eggs, lemon zest and remaining mashed peaches. Pour into dry ingredients with the melted butter. Carefully fold ingredients together until just mixed.
Spoon a tablespoon of the batter into each of the prepared muffin tins. Place a teaspoon of the peaches and cream cheese filling on the batter. Top with the rest of the batter until tins are three quarters full.
Sprinkle the 2 teaspoons of caster sugar on top of all the muffins.
Bake for 15-20 minutes until golden and muffins spring back when pressed. Leave in the tins for 5 minutes before transferring to a cake rack to cool.
Swap It Out
Switch out the Wattie’s Peaches for your favourite Wattie’s canned fruit like pears and add ½ tsp Gregg’s Ground Ginger to the dry ingredients and omit the lemon zest.