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- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper liners. Combine the first eight ingredients in a small bowl.
- Whisk together the remaining ingredients, aside from the rhubarb and peach, in a large bowl. Fold in the dry ingredients until just combined.
- Stir in the rhubarb and peaches.
- Scoop the batter into the muffin cups and bake for 25 minutes until risen and golden brown.
Per serving: 247 kcals, 7.2g fat (5.4g saturated), 44g carbs, 22.7g sugars, 3.7g protein, 3.1g fibre, 0.308g sodium
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