Summer is approaching and the warm months will bring delicious juicy fruit produce. There’s nothing quite like fruit grown under the Mediterranean sun! This dessert is relatively quick and seeing as peaches are already very sweet, you won’t be needing to add a lot more in terms of sweetness.
You will need:
- peaches/nectarines (I used 7 small ones for 2 people) – washed and chopped
- 1 cup cranberry juice
- 1 teaspoon sugar
- juice from half a lemon
- 1 teaspoon corn flour
- 1 teaspoon vanilla extract
In a medium saucepan place the peaches, lemon juice, cinnamon, sugar and 3/4 of the cranberry juice. Cook for about 5 minutes. In a glass mix the other 1/4 of the cranberry juice and corn flour. Increase the heat on your saucepan until the mixture is boiling, then add the corn flour mixture and stir constantly until the mixture thickens. Transfer to a serving bowl and add the vanilla extract. Sweet! 🙂
Once I got the hang of making muffins, I was dying to try something that involved coffee. My kitchen is now constantly stocked for the eventuality of a muffin-making emergency. Today I tried this recipe. They turned out somewhat sticky so I’m thinking I might need to modify the recipe a little bit in the future. Although to be fair I haven’t even given them time to cool down properly. I’m also thinking they will be a great pick-me-up with my morning coffee.
In the realm of ‘effort versus taste’… these muffins can easily be classified as divine. In your average well-equipped kitchen you’ll already have most of the ingredients needed for this recipe. If you plan on making impromptu cupcakes again, I’d suggest keeping flour, baking powder, brown sugar and vanilla essence handy. Most households will always have eggs, milk, salt and butter anyway. That way all you’ll need to get last minute is nuts/chocolate/fruit. The first thing you’ll need to do is lay everything on a table and prepare utensils for measuring – in this case a cup and measuring spoons (or a tablespoon and a teaspoon).
- 2 cups flour
- 1 cup chocolate chips (I used white)
- 1/2 cup nuts of your choice; crushed (I used pecan nuts, but you can easily defrost any of your ex boyfriends from the freezer)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 6 tablespoons butter (check that it is suitable for baking); melted (microwave for a few seconds)
- 1/4 cup brown sugar; firmly packed
- 2 eggs
- 1 teaspoon vanilla essence
Once everything is laid out you preheat the oven to 200c.
In large bowl, combine flour, chocolate chips, nuts, baking powder, and salt.
In small bowl, blend milk, melted butter, brown sugar, eggs, and vanilla; add to flour mixture.
Scoop into your cupcake tray (very good buy) and stick them in the oven. They need about 20 minutes or so. You can check them with a toothpick – if it comes out dry or nearly nearly almost dry, then they’re ready. Let them cool if you manage to resist.
Then … SHARE! 🙂
With thanks to Kurt who explained the difference between a muffin and a cupcake 😉
These muffins were made as a gift and I substituted the sugar for sweetener as I wanted to make them diabetic-friendly. With sweets one usually needs to follow a recipe closer than with savoury foods, so this time I did measure things out! If you intend to use sweetener keep in mind that it is much lighter than sugar in weight and you’ll need to follow the instructions on the packet. You cannot simply replace one for the other and keep the same measurements 😉
200g plain oats
30g soft brown sugar (mum says this can be substituted with 2 tablespoons of honey)
150g plain flour
75g sugar (or equivalent for sweetener)
1 tbsp baking powder
230ml skimmed milk
2 egg whites
2 tbsp veg oil
grated lemon peel from 2 lemons
1 tsp vanilla essence
230 g fresh or frozen blueberries or cranberries. I used 100g and it was plenty too.
How to make:
Preheat over to 200 C / 400 F / Gas mark 6
line 12 muffin cups with paper cases
Mix all dry ingredients together. In case you’re wondering the lemon rind is not a dry ingredient but will behave itself if mixed with the dry ingredients. Tried and tested. Then in a separate bowl mix all wet ingredients except the fruit. Combine slowly with dry ingredients while mixing. Gently stir in the fruit at the end. Try not to mush it. Fill muffin cups with your mixture. If you like you can sprinkle some oats and brown sugar on the top.
Bake for about 20-25 minutes until golden brown or until an inserted toothpick comes out dry. Let them cool a little bit, but they taste best when warm. Mmmmm…