2½ cups self-raising flour
½ cup ground almonds
¾ cup caster sugar
2 eggs, beaten lightly
1 tsp vanilla extract
160ml vegetable oil
¾ cup buttermilk
3-4 fresh peaches, sliced, stone removed
icing sugar, sifted, to dust
Preheat oven to 200°C. Line a 12-hole muffin pan with paper cases or lightly grease the pan.
Mix flour, ground almonds and sugar together in a large bowl. Mix together eggs, vanilla, oil and buttermilk in another bowl.
Combine the wet ingredients with the dry ingredients. Do not over-mix.
Spoon the mixture into
the prepared pan, filling each hole two-thirds full. Lay a couple of slices of peach over the top of each muffin.
Bake for about 20 minutes, until springy to touch.
Turn muffins onto a wire rack to cool and lightly dust with icing sugar to serve.