Sunday, 5 August 2012

Peach muffins with oat crumble

Peach muffins should be rather called cupcakes as the batter is not a mixture of dry and wet ingredients. The batter is beaten in electric mixer and the cake is really fluffy, soft and delicate. Those muffins are very soft, filled with juicy fruits covered with crunch crumble. I really enjoyed them. The recipe comes from this website. 

Ingredients for 12-15 muffins:
  • 4 fresh peaches
  • 200g sugar
  • 100g butter
  • 1 egg
  • 3/4 cup milk
  • 180g plain flour
  • 160g wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 110g wholemeal flour
  • 50g porridge oats
  • 100g brown sugar
  • 1/2 tsp salt
  • 30g butter
Wash the peaches, remove skins and stones. Dice the peaches and place them in a small bowl. Cover the peaches with 1/4 cup of sugar and allow to sit for 30 minutes.

In a mean time prepare the topping. Melt the butter and set aside. In a bowl put the flour, oats, sugar and slat and mix thoroughly. Pour the melted butter and stir well until all ingredients are moist but crumbly. Set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

In and eclectic mixer cream the butter and remaining sugar 3/4 cup until smooth and pale (about 3 minutes). Then add the egg and beat until fluffy. 
In a mixing bowl combine the flours,baking powder, salt and  cinnamon.

Remove the bowl from the mixer and fold in alternately 1/2 milk and 1/2 dry ingredients mixture. Repeat until the milk and flour mixture are both well incorporated. At last gently fold in prepared earlier peaches. 

Spoon the batter into paper cases. Sprinkle each top with prepared earlier topping. You may have an impression that the amount of the topping is too big but remember the muffins are rising while they are baked, so sprinkle generously. 

Bake the muffins. Mine were in the oven for about 30 - 35 minutes. It is always good the checked if toothpick inserted in the middle comes out clean. 

Enjoy !

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