Saturday, May 18, 2013

Saturday Morning Peach Muffins

Good morning! I made a tasty batch of low-added sugar peach muffins to kick off the weekend, and thought I'd share. These offer a variation from your typical weekend pancakes/blueberry muffins/full-on-fry-ups, and would be a nice little treat to bring along to brunch with friends, or just for a relaxing morning at home.

What Saturday mornings should look like.

Ingredients (makes 18 muffins):

  • 350g white self-raising flour (I used Dove's Farm Gluten-Free variety)
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 2 tsp vanilla
  • 50g soft light brown sugar
  • 1 egg
  • 50g unsalted butter
  • 350ml skimmed milk
  • 150g peach jam (no-sugar added variety)
  • 1 peach

Not pictured: milk

What to do:

Preheat the oven to 170C/360F. Combine the egg, butter, milk, sugar, and vanilla extract with a mixer until well-blended (no butter lumps!). In a separate bowl, mix together the flour, baking soda, and baking powder.

Gradually add the dry mixture to the wet mixture, blending well (I continued to use my hand-held electric mixer for this, on a low/medium setting). Set this aside for a moment and chop your peach.

 Then mix the chopped peach and peach jam into your batter, like this:

Once thoroughly combined, pour the batter into muffin cases, filling each about 2/3 of the way full. 

Ready to go in the oven now!
Bake for about 20 minutes, until muffins are golden on top and pass the toothpick/fork test.

Let cool slightly - this gives you enough time to make a nice cup of coffee or tea - and then enjoy your tasty Saturday breakfast/brunch!

We liked adding a bit of extra peach jam to the final product.

 What do your Saturday and Sunday mornings look like?

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