Recipes
Sarah's peach and mango muffins
| Serves |
|---|
| Makes 12 |
Ingredients
- 2 cups self-raising flour
- Pinch salt
- 1 egg, lightly beaten
- 1/4 cup sugar
- 2/3 cup milk
- 60g butter, melted
- 140g tub of Goulbourn Valley diced peach in mango puree
Method
- Heat oven to 180C
- Sift flour into a bowl and add salt.
- Add beaten egg, sugar and milk, and just combine with a small melamine spoon.
- Stir in melted butter.
- Add fruit tub contents. Stir until just combined, otherwise muffins will be too tough.
- Lightly grease muffin tray (to assist with easy removal when cooked).
- Spoon mixture evenly into 12 spaces in muffin tray, each approximately 3/4 full.
- Bake in a moderate oven (180°C) for 15 to 20 minutes or until golden
- Check muffins are cooked by inserting skewer into muffins. Muffins are cooked when the skewer comes out clean.
- When cooked, remove muffin tray from the oven and leave muffins in the tray for 2 minutes.
- Transfer muffins from muffin tray to cooling rack by using a smooth plastic knife to go around the edge of the muffins and separate them from the muffin tray, placing the muffins in a single layer on the cooling rack.
- Muffins can be served hot (for an afternoon tea) or stored in an air tight plastic container in the freezer once they have cooled (to store as school/work snacks, then naturally defrosted during the course of a day or immediate defrost from frozen requires 30 seconds in the microwave for a just baked taste).
- Banana and Choc-chip
- To make a banana and choc-chip variety, replace the 140g tub of Goulbourn Valley diced peach in mango puree with 1 cup of mashed banana, an extra splash of milk and 1/2 cup choc-chips. This variation is a great way to use overripe bananas. Overripe bananas should be stored in the freezer. To use the frozen bananas, peel and defrost them using the microwave, before adding them mashed to the mixture.
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