Is it breakfast? Am I eating lunch? Is this a snack or my dinner?! In these weird, crazy times, food has become a simple fuel, rather than a luxury, and meal times and snack times can tend to be a little blurred! Meal planning has become near impossible, replaced with a creative mixture of whatever was on the shelves at the time of the once-weekly shop. So these muffins are a perfect breakfast food, snack food and also treat after tea – not too sweet, with tiny punches of peach rippled through them. Best eaten warm, why not heat them up each morning as a little lockdown treat? We deserve something to look forward to each day!
Peach Breakfast Muffins
Makes 6
Ingredients
170g plain flour
1.5 tsp baking powder
scant 1/2 tsp bicarbonate of soda
pinch of salt
1 egg, beaten
120ml natural yoghurt (or peach for extra peachiness!)
45g melted butter
1.5 tbsp honey
30g dark brown sugar
1/2 tsp vanilla extract
90g tinned peach slices, drained and chopped super small
Method
- Preheat your oven to 200°C/180°C fan/gas mark 6 and line a muffin tray with six paper or silicone cases.
- Mix together your flour, baking powder, bicarbonate of soda and salt in a large bowl.
- In a second bowl, mix the rest of the ingredients – the beaten egg, yoghurt, melted butter, honey, dark brown sugar, vanilla extract and finally your peaches (make sure they’re well chopped into teeny tiny pieces!)
- Slowly pour the wet mixture into your flour mixture and carefully fold in. I find a silicone spatula works really well for getting it all mixed together without over-mixing!
- Using a trigger ice cream scoop, divide the mix equally between your cases.
- If you’ve got any, sprinkle over some Demerara sugar for an extra crunchy top.
- Fill the remaining cups in your tray half full with water, to keep your muffins moist, and pop the tray into the oven for 18 to 20 minutes.
- Give them a little toothpick test before taking them out of the oven – it should come out clean when they’re done.
- Eat them while they’re hot!
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Adapted from The Genuine American Cookie & Muffin Book by Peter Shaffer
