Monday, November 4, 2013

nectarine muffins

So, I made a nectarine upside down cake.

And I had 3 nectarines left.

Since wastage of food is a big no-no in my kitchen, I decided to use the nectarines to make a batch of

I started by dicing the nectarines.

This was set aside.

I sifted the flour, bicarbonate of soda, baking powder and salt into a large bowl. Into this, I added the brown sugar. Using a wooden spoon, I gave this a quick stir.

In a smaller bowl, I whisked together buttermilk, eggs, vanilla extract and melted butter.

The wet ingredients were mixed with the dry ones.

Then the nectarines were added to the batter. And stirred to combine.

Do not over-mix. Over-mixing will result in muffins that are peaked and smooth on top with a tough heavy texture and holes or tunnels.

The batter was transferred into muffin tins or cups, and baked.

Once baked, transfer the muffins onto a cooling rack to cool completely.

The muffins can be eaten hot, or cold, or you can even pack them in an air-tight container and freeze them for up to 3 months.

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Nectarine Muffins (Makes 18-20)
Adapted from "How To Be A Domestic Goddess" by Nigella Lawson

400g plain flour
4 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
150g brown sugar
400ml buttermilk
2 large eggs
1 tsp vanilla extract
150g unsalted butter, melted
3-4 nectarines, pitted and diced

1. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Add sugar. Stir to combine.
2. In another bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.
3. Pour wet ingredients into the bowl containing the dry ingredients. Stir only to combine. Do no over mix.
4. Add nectarines. Stir to mix.
5. Place batter into muffin tins or cups.
6. Bake at 200C for 18-20 minutes, or until the tops turned brown.
7. Transfer to a cooling rack to cool completely.
NOTE: Can be stored in the freezer in an air-tight container for up to 3 months.

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