Peach and cream cheese muffin

Ingredients

• 125 g butter
• 250 g cream cheese, room temperature
• 200 g caster sugar
• 4 eggs
• 1 teaspoon vanilla bean paste
• 2 cups of self-raising flour, sifted
• 380 g peach (canned peaches), cut into small chunks
• icing sugar, for dusting

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Preparation

• Preheat the oven to 1800C and line 12 jumbo muffin pans with paper case.
• Place the butter, cream cheese and caster sugar in the bowl of an electrical beater and beat till fluffy and pale.
• Add the eggs, one at a time, and beat after every addition until incorporated.
• Add the vanilla bean paste and fold in the flour (1/2 a cup at a time) and a pinch of salt.
  
• Add in the peaches and mix well.
• Spoon into the muffin cases and bake for 20-25 minutes or until golden brown.
• Remove from the oven and allow them to cool.
• Dust with icing sugar just before serving.

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