This recipe comes with a WARNING!
I absolutely adore peaches and nectarines and just as the season is coming to a close I thought I'd buy the last lot for the year and make some muffins to munch on. I spotted what looked like an easy recipe on taste.com.au and went straight in. At the batter stage everything seemed fine, although the amount of flour did seem an alarmingly large proportion, but an amateur cook, I didn't pay much attention to it. It took forever to bake, double the time mentioned, although I must say they looked impressive as I pulled them out of the oven. The taste and the consistency was far from edible however - the centre and base was a gluggy, floury mish-mash! Disaster of a recipe!
If anyone can figure out what the recipe is missing do let me know I would love to gain some insight here!
Preparation Time 20 minutes
Cooking Time 20 minutes
Makes 18
Cooking Time 20 minutes
Makes 18
Ingredients: 4 peaches, 2 1/2 cups (375g) self-raising flour, 1/2 cup (80g) brown sugar, 1 cup (250ml) skim milk, 1 tsp cinnamon powder, ½ tsp grated nutmeg, 1 egg, 20g unsaturated margarine, melted, ½ cup quartered macadamia nuts,
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Method: Preheat oven to 180°C. Line 12 x 1/2 cup muffin pans with paper cases. Place the peaches in a heatproof bowl. Pour over boiling water and set aside for 2-3 minutes. Drain and peel off the skin and discard. If you find it is still tough to peel by hand, use a vegetable peeler, it will do the trick. Chop the flesh away from the stone into small bite size pieces.
Combine the flour, sugar, spices and peaches by hand with a big spatula. In a separate bowl whisk the egg, stir in the milk and melted margarine, then add to the peach and flour mixture gradually, mixing all the while to combine into a thick batter.
Spoon into cases and sprinkle with the macadamia nuts. Bake for 20 minutes. Serve warm.
Combine the flour, sugar, spices and peaches by hand with a big spatula. In a separate bowl whisk the egg, stir in the milk and melted margarine, then add to the peach and flour mixture gradually, mixing all the while to combine into a thick batter.
Spoon into cases and sprinkle with the macadamia nuts. Bake for 20 minutes. Serve warm.
4 comments:
Did you account for the added liquid from the peaches? Fruit is some 90% water...
I followed the recipe. I figured it would have taken the science into consideration! Guess not. What you are saying makes complete sense though, and in fact it did cross my mind that peach muffins were an oxymoron in itself!
What if you used kibbled dried peaches?
Good idea. Will try and hunt some down to experiment! Thanks for that Gautam!
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