Peach and pistachio cake pots
4 small peaches (460g), halved
280g greek-style yogurt
300g apples, coarsely grated
2 eggs, lightly beaten
2 tbsp honey
240g almond meal
2 tsp baking powder
45g pistachios, coarsely chopped
1½ tbsp honey, extra
Preheat oven to 180°C. Cut 12 squares (12cm each) from a sheet of baking paper; line 12-hole (80ml each) ovenproof muffin pan with paper squares.
Thinly slice three of the peaches.
Coarsely chop remaining peach; blend or process to a coarse puree.
Fold peach puree through yogurt in a small bowl; cover and refrigerate until required.
Place apple, egg, milk, honey, ground almonds and baking powder in a large bowl; mix until just combined.
Spoon mixture into muffin holes; push peach slices 2cm into the top of the batter.
Bake for 30 mins or until a skewer inserted in the centre comes out clean.
Top cakes with pistachios; drizzle with extra honey.
Serve warm or at room temperature with peach yogurt.