Nectarine & Hazelnut Muffins
1 1/2 cups (225grams) self raising flour
1/2 cup (80 grams) wholemeal self-raising flour
1/4 cup (165 grams) caster sugar
2 tsp ground cinnamon
1 white nectarine, stone, finely chopped
2/3 cup (90grams) hazelnuts, toasted, coarsely chopped
2 eggs
1/2 cup (125ml) vegetable oil
3/4 cup (185 ml) buttermilk
Thinly sliced white nectarine, to serve
1/4 cup (20grams) rolled oats
20grams butter
1 tbs brown sugar
Direction:
1. Preheat oven to 180 degrees. Line 12 holes of a 1/3 cup (80ml) muffin pan with paper cases.
2. Place the combine flour in a large bowl. Add the caster sugar, cinnamon, chopped nectarine and 1/2 cup (70grams) of the hazelnut and stir to combine
3. Whisk eggs, oil and buttermilk in a jug. Add to the nectarine mixture in the bowl and stir until just combined (dont overmix). Divide mixture evenly among the paper cases. Top with sliced nectarine.
4. Place the oats, butter, brown sugar and remaining hazelnut in a small bowl. Use your fingertips to rub the butter into the oat mixture until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the muffins.
5. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve warm or at room temperature
Serves 12
Recipe from Free Coles Magazine January 2020 issue
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