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!




Ingredients:
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


Method:

  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


Tips:
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.