Peach Melba Muffins

My Bible Week Baking Fest has begun in earnest - so this is one of the new flavours I'm experimenting with. They smell delcious, so I doubt there'll be many left to share after day one.

For a genuine Peach Melba you should serve with vanilla ice-cream; but with muffins you need to have all that gorgeousness on the inside, so I have put a creamy vanilla filing in the centre to try and get the same effect. Can't wait to taste these ones - but I suppose I should actually wait until I arrive at camp before I start taste-testing them.

In a large bowl mix 375g self raising flour with 220g castor sugar

melt 90g butter and add half a cup of sour cream, quarter cup of milk, half a teaspoon of vanilla essence and 2 large eggs. mix together

mix the wet into the dry
then add half a cup of raspberries and half a cup of chopped peaches (drained if you use tinned ones)
mix togetherin a seperate bowl mix one tablespoon of castor sugar with half a tub of cream cheese, add a few drops of vanilla essence.

place a small bit of the muffin batter in the bottom of each paper case.
plop half a teaspoon of cream cheese mixture onto the centre
then cover over with the remaining muffin batterbake for 20-25 mins
gas mark 5/6

I think these ones are going to turn out to be my new favourties!