Monday, 12 November 2012

Nectarine and Raspberry Muffins

You know when Summer's just about here when stone fruits start coming into season. I bought a bag of yellow fleshed nectarines the other day and whipped up these delicious muffins for the kid's lunch boxes. They also happen to be pretty awesome with a cup of tea as well!

125g butter, softened
180g sugar
1 teaspoon vanilla extract
2 eggs
220g self-raising flour
2 nectarines, cut into thin wedges
150 raspberries, frozen
icing sugar, to serve


  1. Preheat the oven to 160 degrees.
  2. Place butter, sugar and vanilla into TM bowl and mix for 30 seconds/speed 5 or until light and creamy.
  3. Add the eggs and mix for 30 seconds/speed 5.
  4. Add the flour and mix for 10 seconds/reverse + speed 5.
  5. Spoon the mixture evenly amongst a 12-hole muffin tin that has been lined with paper patty cases and top with the nectarines and raspberries.
  6. Bake for 25-30 minutes or until cooked when tested with a skewer.
  7. Remove from oven and dust with icing sugar.

Makes 12

You can also turn this into a lovely tart. Pour the mixture into a 20cm round cake tin (with removable base) that has been lined with baking paper. Top with fruit and bake at 160 degrees for approximately 1 hour. Serve with vanilla bean ice cream.