Peach and Basil Muffins

Faced with a bowl of fresh but very ripe peaches I grabbed some cook books off the shelf looking for a quick dessert recipe.
Instead, I came across a muffin recipe that I hadn't tried before : Peach & Basil.

With  a thriving basil plant sitting on my kitchen sill I decided to search no more and whipped up a batch of tasty muffins instead.

Here's the recipe taken from Homemade Muffins by Carol Tennant.

Makes 12
2 ripe peaches peeled & pitted
2 tbsp chopped fresh basil
3 tbsp packed brown sugar
grated peel & juice of a small lemon
2 cups/300g self-raising flour
1/2 tsp (half) baking powder
4 tbsp unsalted butter (2oz/57g)
Generous 1/3rd cup/80g granulated sugar
1 egg, lightly beaten
2/3rd cup/150ml milk
Chop the peaches into small dice, place in a bowl with the chopped basil. brown sugar and lemon juice. Leave to stand for a bout 30 mins if possible, 20 mins will do if time is tight!
Preheat oven to 400F/200C, grease a 12 cup muffin pan, or use muffin cases as I did
In a large bowl mix the flour & baking powder and rub in the butter until the breadcrumb stage. Stir in the granulated sugar & lemon peel.
In a separate bowl whisk the egg with the milk, add this to the dry mixture alternating with the peaches and their juices.
Spoon into the muffin pan and bake until risen & golden, about 20 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack.
Serve warm or cold with your beverage of choice.