Turn on the oven to heat at 200C (180C fan), 400F, Gas 6.
Put 12 large muffin cases into bun trays ready to fill.
Sift the flour, cinnamon and baking powder into a bowl and stir in the caster sugar and porridge oats. Beat the eggs, oil, milk and honey together and pour into the dry ingredients and mix together. Fold in the chopped peaches.
Drop two dessert spoons of mixture into each paper cake case and bake in the heated oven for 15 minutes, or until risen and firm.
Cool in the tin and dust with sugar while warm.
You can substitute the peaches with nectarines, pears or mango. Try adding some raspberries or blueberries to the mix too.
