Nectarine and Almond Muffins

Makes 12, Prep and Cook: 40 mins

1¼ cups self-raising flour

1 cup almond meal

1 cup caster sugar

125g unsalted butter, melted

½ cup sour cream

2 eggs, lightly beaten

2 tsps finely grated lemon rind

2 tsps vanilla extract

2 ripe nectarines (125g each), stones removed, cut into

1½cm pieces

Extra 2 tsps caster sugar

1 Line a 12-hole muffin pan (¹⁄³-cup capacity) with paper muffin wraps

2 Place flour, almond meal and sugar in a large bowl. Stir to combine. Make a well in centre. Add butter, sour cream, eggs, rind and vanilla. Stir to combine. Stir in half the nectarines.

3 Divide mixture evenly among muffin wraps (about ¹⁄³ cup in each). Spoon over remaining nectarines. Sprinkle with extra sugar.

4 Cook in a moderate oven (180C) for about 25 minutes, or until golden and just firm in centre, when lightly touched with your fingertips. Remove from oven.

5 Serve muffins warm or at room temperature.