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Peach Cobbler Muffins |
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| Makes 12 |
Prep 25 mins |
Cooking 35 mins |
Easy |
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Ingredients |
150g butter, chilled and cubed
200g self-raising flour
150g golden caster sugar
150ml buttermilk or milk
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking powder
2 small peaches, 1 halved, stoned & finely chopped, 1 halved,
stoned & thinly sliced
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Heat the oven to 180C/ 160C
Fan/ Gas 4. Line a 12 hole muffin tin with 12 muffin
cases.
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To make the batter, whizz the
butter, flour, sugar and a pinch of salt to breadcrumbs in
a food processor. Tip 1/4 of this into a small bowl, then
transfer the remaining mixture to a separate bowl and mix
in the buttermilk followed by the egg and vanilla extract
until combined. Fold in the ground almonds, baking powder
and chopped peach to make a very soft, spoonable dough.
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Divide between the muffin
cases, then fan out the peach slices over the top of each
muffin, followed by a sprinkle of the reserved flour
mixture.
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Bake the muffins for 30 - 35
mins or until risen and golden, and a skewer poked into
the middles comes out clean. Cool on a wire rack until
just warm, then serve with crème fraîche, if you like
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DAILY
DINNERS 
