Looking for a fun gluten free recipe to make at home with the kids? Try this delicious recipe using the popcorn taste of Corn Thins slices and the sweet tang of fresh nectarines.
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)
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.
