1 cup of fresh peaches – chopped plus 1 tablespoon of flour
2 cups of Lubella wheat flour
½ cup of sugar
1 ½ tsps. baking powder
½ tsp baking soda
¼ tsp. salt
1 cup sour cream
¼ cup milk
Zest of ½ lemon
2 tbs. melted butter
3 tablespoons brown sugar
Preheat Oven 325 degrees:
In a large bowl sift the flour, baking powder, baking soda and salt.
Heat the milk together with the butter, just enough so the butter melts.
In a smaller bowl whisk together the sour cream, melted butter and milk. Add the egg and whisk until combined.
In a small bowl place the peaches and 1 tablespoon of flour and toss.
Add the sour cream mixture to the flour mixture and stir until combined. Gently fold in the peaches.
Butter cupcake tins. Spoon the batter into the cupcake tins and top with the brown sugar.
Bake 25-30 minutes or until the toothpick test comes out clean.
These really are moist and delicious.