I'm a bit behind with my blog posts: I made these muffins about three weekends ago when I had some friends round for a sewing and alterations session. We altered precisely nada in the end, deciding that Lauren's coat was a perfect length already, and that Caroline's dress was too weirdly put together to change - but we did do a lot of bantering and muffin-eating. I'd made two types of muffin: some apple and cinnamon ones using slightly sweetened applesauce, and these peach and basil ones. I'll post the apple recipe another time - frankly the recipe is all the way in the kitchen and I'm quite comfy here on the sofa. And full of noodles after a post-work trip to Wagamama in Oxford.
Both types of muffin were nice and light, though the basil taste wasn't terribly pronounced in these ones. Next time I'll add more. The peaches were tinned, but in season I'd use fresh ones. The recipe was from a book called Muffins Galore, which is definitely my sort of book. It's divided into sections on chocolate, fruity, nut and spice, and savoury muffins, and there's even a separate section on special diets - low fat, low sugar. and gluten free. I have a lot of their other recipes bookmarked, which is good news for my commission of Easter muffins from The Scientist's sister. I'm still torn between lemon and poppyseed, apple streusel, or cinnamon swirl.... Oh gosh darn it, I just noticed that there is even one called Easter muffins, with some cute little eggs on the top. Back to the decision-making drawing board. Sigh. (Still, I'm guessing in the wider scheme of things this is not the worst dilemma I could have)
Peach and basil muffins, from Muffins Galore, by Catherine Atkinson
Makes 12 (I halved it and used the other half of the egg in the apple muffins)
2 ripe peaches, peeled, stoned and chopped into small dice - or the equivalent of well drained tinned peaches
2 Tbsp chopped fresh basil (or more)
3 Tbsp soft light brown sugar
Grated zest and juice of 1/2 lemon
300g self-raising flour
1/2 tsp baking powder
80g granulated sugar
1 egg, lightly beaten
1. Place the peaches in a bowl with the basil, brown sugar and lemon juice, and stir to mix. Set aside to stand for about 30 minutes.
2. Preheat the oven to 200C/400F/Gas 6. Grease a 12-cup muffin tin or line the cups with paper muffin cases.
3. Mix the flour and baking powder in a large bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the granulated sugar and lemon zest.
4. In a separate bowl or jug, mix together the egg and milk. Add the wet ingredients to the dry alternately with the peaches and their juices, mixing briefly until just combined.
5. Spoon the mixture into the prepared muffin cups, dividing it equally. Bake for about 20 minutes or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold.