Mini Peach Muffins
They’re certainly delicious morsels of baked goodness.
Luckily, people also believe that muffins are a breakfast food, which makes them a little like a morning cake. Fruit muffins do tend to fill that lovely morning longing for a bit of a cake.
However, nice fruit muffins tend to be sold in strawberry or banana flavours; they’re the most popular flavours. Sometimes it’s just difficult to find the other flavours available, unless you hit a bakery.
Fortunately, this recipe is ridiculously easy to prepare and does taste just like a mini cake.
Recipe makes between 24-36 mini muffins based on the size of your baking tray.
220 grams (1¾ cups) Plain or all purpose flour
150 gram (¾ cup) Brown sugar
1 tsp Bicarbonate of soda (baking soda)
2 tsp Cinnamon
2 med Eggs
125 grams (1 stick) Butter, melted
¾ cup Milk
1 cup Peach chunks (of using canned peaches, then drained), blitzed in a food processor or blender
Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a mini-muffin tin with butter or cooking spray.
In a mixing bowl, add each of the ingredients in order, just mixing until barely combined. Over mixing may cause dense muffins. Scoop spoonfuls of batter into the prepared muffin tin. Be careful not to overfill, about ¾ full is usually adequate. Bake in your pre-heated oven for 10-12 minutes, until risen and golden.
Really good bit
Mini muffins make fantastic treats for the office – or your lunch box. But, you can always make standard sized muffins. You may want to line the tin with paper cups to make removing them easier, and full-sized muffins will require about 15-20 minutes baking time.
Feel free to freeze your muffins. Group them in smaller batches of about 3 before putting them in the freezer. When you’re ready to eat a few, simply pop them in the microwave for about 20 seconds.
From the notebook of Katie Schenk
Like this cake (oh alright, muffin) – but want more? Course you do! Check out these other recent cake recipes. We won’t tell if you chose to bake more than one…