Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 12 FOR THE MUFFINS: 1 cup whole wheat flour ½ cup cake flour 2 tsp bak­ing powder 1 tsp cin­na­mon powder ¾ cup brown sugar 2 eggs, lightly beaten 160ml oil 2 tsp vanilla essence 1 or­ange, finely grated rind of (op­tional) 1½ cups shred­ded peaches TO SERVE: 250ml cream, whipped 125ml smooth peach jam, warm Pre­heat the oven to 190ºC. Line a muf­fin pan with pa­per cups. Sift to­gether the flours, bak­ing powder, cin­na­mon and sugar into a bowl. Make a hol­low in the cen­tre. Whisk the eggs, oil, essence and or­ange rind to­gether and add it with the peach pieces to the dry in­gre­di­ents. Stir un­til well mixed. Di­vide be­tween the pa­per cups and bake for 25-30 min­utes or un­til cooked through. Re­move from the pan and place on a wire rack to cool down. Serve warm or at room tem­per­a­ture with the whipped cream and peach jam.

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