The other day when I went to with my parents to do grocery shopping, I saw a large box of nectarines for $5 per box. This sent an instant signal to my brain telling me that I had to buy it even though I may not be able to eat it all. The thing is, I may have been able to work my way through eating it all except we later on bought a box of cherries and then two boxes of mangoes as well as a bag of oranges and some kiwis. It wasn’t until I got home, that I realised how much fruit we just bought.
I came up with the idea of baking it all but this time making something that was healthier as well. I began searching for recipes, and looked through all my books and found three recipes to test out. The first one I tried came from my muffins recipe book. I give you…
Dairy Free Nectarine muffins
Makes: 12 normal sized muffins or 4 jumbo sized ones.
In the brackets below are my modifications to the original recipe to make it healthier.
- 1 ½ cup (235g) plain flour (I used 100 plain flour + 135g oat flour)
- ½ cup (105g) brown sugar (50g brown sugar + 50g stevia)
- 1 tbs baking powder, 1 tsp cinnamon (optional)
- 2 whole eggs eggs, lightly whisked
- ¼ cup (60ml) light olive oil
- ¾ cup (180ml) apricot or nectarine puree ( I used nectarine)
- 1 tsp vanilla extract
- 2 tbs finely grated orange zest
- 1.5 cups (280g) finely diced peaches/nectarines
1. Preheat oven to 180°C. Prepare your muffin tins with paper liners or light spray oil.
2. Sift flour, sugar, cinnamon and baking powder into a large bowl
3. In a medium bowl beat eggs, oil, puree, vanilla and orange zest until blended.
4. Add dry ingredients and stir until just combined. Fold in fruit
5. Fill prepared muffin cups ¾ full.
6. Bake for 20-25mins or until toothpick/skewer inserted comes out clean.
7. Let cool for 5mins and transfer to wire racks to cool completely.
– Reducing egg to 1 instead of 2 OR using 3 egg whites instead of 2 whole eggs.
– Adding 1/4 cup of dessicated coconut
– You can sprinkle flaked almonds/oat flour/rolled oats on top before baking.
– Puree can be substituted with apple sauce.
– 1 ½ cups of other stone fruits can be used such as plums, apricots and peaches.
What you should get by the end of it all are dense and moist muffins that taste like summer. The orange zest gives it a nice aroma but you can choose to leave it out if you prefer. The muffins have a lot of fruit flavour tones because of the puree, fruit and zest. It’s dairy free for those who are lactose intolerant and butter free for something healthier. The muffins do not however have that kind of cake like crumb that butter provides you with and are not airy soft, but a denseness which softens after a day stored in an airtight container. It actually tastes better in my opinion the next day. Great rise and holds shape well, so you don’t get that deflated look about them.
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