As it is now heating up a bit and feeling a lot more like summer, we bought some peaches and nectarines last week and didn’t quite manage to munch our way through them. So I used this recipe from BBC Good Food as a basis for my own peach muffins. These are a good alternative low fat muffin as there’s only 25g butter – and I made 11 smaller muffins than the 6 that the recipe states to make. The nectarine gives a lovely pop of sweetness.
– Instead of apricot jam I added in a heaped teaspoon of leftover blueberry conserve (used in my Shaun the Sheep birthday cake for Mr B) to swirl in the muffin mix.
I baked at 200c but for 17 minutes, as I had less batter per muffin case.