I’m a keen cook, whether its baking or dinner parties, and I thought I would start a new feature on my blog: recipes! This one is a super simple recipe for seeded peach muffins, which are dairy free and delicious. I first came across the idea when I tried a seeded courgette cake, which although a bit too healthy for me, I thought I could do something similar but with some light, juicy peaches. These are perfect straight out the oven for breakfast or as a healthy mid-afternoon snack. The seeds add an extra crunch on the top; I chose a mixture of sesame seeds, pumpkin seeds and sunflower seeds, but you could use poppy seeds or even chopped almonds. If you wanted to make it really healthy or wheat-free, just replace the flour with almonds and the sugar with agave nectar. The recipe makes about 9-12 muffins.
You will need:
2 peaches or nectarines (diced)
75ml olive oil
100g sugar
2 eggs
1 lemon (zest and juice)
250g plain white flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
A handful of mixed seeds
A drizzle of honey
Recipe:
Heat the oven to 180C and line a muffin tray with baking cases.
Whisk the olive oil, sugar, eggs, lemon juice and zest together until light and fluffy.
Sieve the flour, bicarb and baking powder into the mixture and gently fold.
Add the diced peach or nectarine (I kept the skin on but you can remove it if you want, for obvious reasons remove the stone!) as well as a drizzle of honey.
Divide the mix between your cases and sprinkle with seeds.
Bake for 25-30 minutes, until a skewer comes out clean. Leave to cool and enjoy!
Images my own
