Nec­tarine and Al­mond Muffins

Makes 12, Prep and Cook: 40 mins

New Idea - - New Food Ideas -

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.

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