Since I had little time at the end of schoolyear, I haven't posted a recipe in a long time now. I made cupcakes last night (they didn't make it to the morning, so I couldn't take photos), and thus reminded myself about a recipe that I wanted to post a while ago.
These muffins are my family's favorite. They all seem to fall for the combination of soft fruit and crunchy top of the muffin, which is a great alternative to any frosting, and compliments the taste of this treat, which contains oat flakes for texture (it fights morning hunger as well!). And these muffins always come out perfect. I have changed the recipe slightly. It was originally posted here. It calls for can peaches and syrup, but you can also use fresh peaches and increase amount of both oil and buttermilk by 40 ml.
Ingredients (makes 12 muffins)
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2/3 cup sugar
- 1/2 cup oat flakes
- 1 large egg
- 100 ml buttermilk
- 80 ml peach syrup from the can
- 1/2 cup oil
- 250 g can peaches (about 5 halves)
For the crunchy top:
· Brown sugar
· Almond flakes
Preheat the oven to 190*C.
Mix dry ingredients: flour, baking powder and soda, sugar, oat flakes, in one bowl. Mix liquid ingredients: buttermilk, oil, egg, syrup, in a second bowl. Add the dry mix to the liquid mixture, mix until just combined. Add diced peaches.
Line the muffin tin with cupcakes lining paper. Divide the batter evenly into cups of the tin, filling to more than 3/4 of it. Sprinkle with almond flakes and brown sugar so that there is no batter visible.
Bake for 25 minutes. Test with a toothpick before you turn the oven off!