Beths Peach Nectarine Muffins Food

BETH'S PEACH-NECTARINE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
• Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

THE BEST PEACH NECTARINE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease 8 muffin cups or use paper liners.
• In a large bowl combine flour, white sugar, salt, and baking powder.
• Add oil, egg, and milk.
• Stir only until blended together.
• Fold in fruit.
• Fill muffin tins to the top.
• Sprinkle tops with brown sugar.
• Bake 15-20 minutes.

NECTARINE BLUEBERRY MUFFINS

Steps:

• Mix all your dry ingredients together in one bowl.
• Lightly beat the eggs and add in the Greek yogurt, oil, lemon zest and juice from the lemon.
• Mix all these ingredients until well blended.
• Add wet mixture to dry mixture and mix just enough to blend.
• Now fold in the blueberries and nectarines into the muffin mix. (do not overmix; it will make the muffins tough)
• Bake at 375 degrees F for 18 -22 minutes.
• Yields 12 regular muffins

BLUEBERRY-NECTARINE MUFFINS

Steps:

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Prepare the muffin batter whisking together the sugar, oil, sour cream, eggs, and almond extract together until well creamy and smooth.
• In a separate dish whisk the flour, baking powder, baking soda, and salt together until well combined.
• Slowly add half of the flour mixture to the batter until just combined. Add the diced nectarines and blueberries; gently mix. Pour the batter equally into the muffin pan filling them to the top.
• Sprinkle the almonds equally followed by some coarse sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
• Serve and enjoy.

NECTARINE MUFFINS

Steps:

• Preheat oven to 375 degrees. Grease a 12-cup muffin tin with butter or nonstick cooking spray or line with paper cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. In a separate bowl, whisk together the eggs, buttermilk, brown sugar, melted butter, and vanilla extract. Pour the egg mixture into the flour mixture and stir with a large spoon until just combined. (Make sure to scrape all the flour up off the bottom of the bowl.) Gently fold in the diced nectarines. Divide batter between the 12 muffin cups. (A mechanical ice cream scoop works great for this.) The cups will be almost completely full. Bake at 375 degrees for about 25 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. After a few minutes, remove muffins from pan and let cool on a wire rack.

PEACH MUFFINS

Steps:

• In a mixing bowl, cream butter and sugar.
• Add egg, sour cream and vanilla and mix well.
• Sift the flour and baking powder together; stir into creamed mixture until just moistened.
• Fold in the peaches and pecans if using.
• Fill greased muffin cups three-quarters full.
• Bake at 400 degrees fahrenheit for 20 to 25 minutes.
• Cool in pan 10 minutes.
• Remove to wire rack to finish cooling.

BLUEBERRY-NECTARINE MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

PEACH & ALMOND MUFFINS

Steps:

• Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
• Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.

BETH'S PEACH-NECTARINE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine.
• Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
• Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking.
• Serve warm or cool.

BETH'S PEACH-NECTARINE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
• Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.