Blackboy Peach Muffins

Blackboy peach muffins dusted with icing sugar 

 

My blackboy peach blog posts are proving very popular - I guess there are a lot of readers who currently have a surplus of the fruit, and are wondering what to do with it. Here's another suggestion - a recipe for blackboy peach muffins which I created five years ago to help deal with my first surplus. 

These muffins are very moist and peachy because they use a puree made from fresh peaches as part of the liquid component. Enjoy!

BLACKBOY PEACH MUFFINS

Ingredients

100 g melted butter (or 100 ml light oil)

100 ml peach puree

[To make the puree - skin* and stone 3-5 ripe blackboy peaches and whizz them in a food processor or blender until smooth]

1 egg

3 blackboy peaches, skinned, stoned and chopped into small chunks

2 C flour

2 t baking powder

¼ t salt

½ C soft brown sugar

1 t gr. cinnamon

Method

Melt the butter in a pot and cool it slightly. 

Add the peach puree, whisk in the egg, and add the chopped peach.

Mix together all the dry ingredients in a big bowl.

Mix in the wet ingredients quickly and gently.

Put the mixture in greased muffin tins. 

Sprinkle each muffin with dark muscovado sugar (optional). 

Bake for 10-15 minutes at 180 degrees C.

(Makes 24 mini-muffins; 12 medium sized muffins.)

* To skin peaches easily - put them in a shallow bowl, pour boiling water over them, and leave them 5 minutes or so, until the skins are easily slipped off.