Good morning! I made a tasty batch of low-added sugar peach muffins to kick off the weekend, and thought I'd share. These offer a variation from your typical weekend pancakes/blueberry muffins/full-on-fry-ups, and would be a nice little treat to bring along to brunch with friends, or just for a relaxing morning at home.
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| What Saturday mornings should look like. |
Ingredients (makes 18 muffins):
- 350g white self-raising flour (I used Dove's Farm Gluten-Free variety)
- 2 tsp baking powder
- 1.5 tsp baking soda
- 2 tsp vanilla
- 50g soft light brown sugar
- 1 egg
- 50g unsalted butter
- 350ml skimmed milk
- 150g peach jam (no-sugar added variety)
- 1 peach
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| Not pictured: milk |
What to do:
Preheat the oven to 170C/360F. Combine the egg, butter, milk, sugar, and vanilla extract with a mixer until well-blended (no butter lumps!). In a separate bowl, mix together the flour, baking soda, and baking powder.
Gradually add the dry mixture to the wet mixture, blending well (I continued to use my hand-held electric mixer for this, on a low/medium setting). Set this aside for a moment and chop your peach.
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Once thoroughly combined, pour the batter into muffin cases, filling each about 2/3 of the way full.
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| Ready to go in the oven now! |
Bake for about 20 minutes, until muffins are golden on top and pass the toothpick/fork test.
Let cool slightly - this gives you enough time to make a nice cup of coffee or tea - and then enjoy your tasty Saturday breakfast/brunch!
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| We liked adding a bit of extra peach jam to the final product. |
What do your Saturday and Sunday mornings look like?
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