Nectarine & Brown Sugar Muffins (GF)
Preheat a conventional oven to 180ºC. Line a standard 12 hole muffin tin with liners.
Place the CORN THINS slices in a food processor and blend until a fine crumb. Stir in the bicarbonate of soda.
Use a stand mixer or handheld beater to beat butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the CORN THINS crumb. Use a spatula to fold in the remaining fine crumb and bicarbonate of soda, then fold in yoghurt and vanilla until combined. Very gently fold through the nectarine.
Divide the mixture evenly between prepared patty liners then sprinkle with oats and demerara sugar (if desired). Bake for 30-35 mins until golden in colour and a skewer inserted into the middle of a muffin comes out clean.
Serve warm or at room temperature.
100g butter, room temperature, plus extra for greasing
150g raw sugar
1 x 150g packet CORN THINS Original
1/4 tsp bicarbonate of soda
3 extra-large (60g each) eggs
200g low-fat natural yoghurt
1 tsp vanilla bean paste
3 nectarines, diced
Oats (GF) and demerara sugar, to decorate (optional)
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
