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
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.