Vanilla Peach Muffins with Raspberry Crumble

Ingredients:

250g self-raising flour
120g caster sugar
2 tsp baking powder
2 ripe peaches, diced
100g fresh raspberries
2 large eggs
100ml vegetable oil
120ml milk
2 tsp Vanilla Mart Paste

For the Crumble:
40g plain flour
30g unsalted butter
30g brown sugar

Method:

• Preheat oven to 180°C and line a muffin tin.
• Combine the flour, sugar and baking powder.
• Whisk together the eggs, oil, milk and Vanilla Mart Paste.
• Fold the wet ingredients into the dry ingredients.
• Gently stir through the peaches and raspberries.
• Rub together the crumble ingredients until they resemble breadcrumbs.
• Fill the muffin cases, sprinkle with the crumble topping and bake for 20–25 minutes until golden.