Nectarine & Brown Sugar Muffins (GF)

Posted April 2020
Recipe Image
Nectarine & Brown Sugar Muffins (GF) using Corn Thins slices
Recipe Time
60 mins
Recipe Serves
Makes 12 muffins
Directions

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.

Ingredients

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)

  • Article By:
    • Madeleine

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