Tuesday, 14 September 2010
Nectarine and raspberry muffins (2 colours)
Plain flour - 300 g
Granulated sugar - 150 g
Baking powder - 1 tbsp
Salt - 0.5 tsp
Raspberries - 70 g, halved
Nectarines - 150 g (approx 2), chopped into small cubes
Olive oil - 100 ml
Whole milk - 200 ml
Vanilla essence - 1 tsp
Egg - 1
1) Preheat the oven to 190°C. Grease a 12 muffin pan. Sieve the flour, sugar, baking powder and salt into a large bowl. Add the raspberries and nectarines and stir gently.
2) Place the egg, oil, vanilla essence and milk in a mixing bowl and quickly beat together.
3) Pour the egg mixture into the bowl of dry ingredients and stir well. Spoon into the muffin pan and cook for 25 - 30 minutes until golden brown. Serves 12.