An unusual, but deliciously flavoured muffin; packed with fresh nectarine and amaretti biscuits, with a generous grown up twist of Disaronno, these muffins sure do make a tasty treat!
Ok, so I’ll admit by saying these muffins were much, much, much more delicious that they look! Hindsight is a wonderful thing, but I should have considered leaving some of the delicious fresh nectarine and amaretti biscuits just for the topping… I just got a bit over-keen as it all smelt so good, and before I knew it, I’d run out and it was all in the muffin mix…. you live and learn – and, remember, never judge a book by it’s cover!
So, personal complaint about the look of the muffins being over, lets get on to the good stuff. These muffins were delicious. I adapted a muffin that was suggested for a not-so-wholesome breakfast, and turned it into a good old fashioned tea time treat. I kept a lot of the goodness in there, namely, that they’re relatively low in sugar (for a muffin – there’s a still a lot of sugar in these!) as they get a lot of sweetness from the fresh nectarine, and use yoghurt in the batter, adding a good dose of protein.
Then, what better pairing than fresh fruit and almond? I struggle to think of a fruit I wouldn’t want to add almonds to! Nectarines, peaches, plums and berries are, however, some of my favourite fruits to combine with almonds, and the combination in these muffins is perfect. To ramp up the almond flavour, I’ve used almond flavoured non dairy yoghurt, amaretti biscuits (they also add a delightful, sweet crunch to the soft and tender crumb of the muffin) and of course a healthy dose of Disaronno liqueur.
Makes 6 coffee-house size muffins, or 12 regular. Takes 20 minutes, plus cooling and baking time.
Inspired by: http://www.deliciousmagazine.co.uk/recipes/peach-and-amaretti-muffins/
- 250g plain flour
- 2 tsp baking powder
- 125g golden caster sugar
- 2 eggs
- 90g sunflower oil
- 250g almond flavoured dairy free yoghurt
- 4 tsp almond flavoured liqueur ( I used Disaronno)
- 10 soft amaretti biscuits, broken into chunks
- 1 ripe nectarine, stoned, and cut into 1cm pieces
- Preheat the oven to 180 degrees, and line a muffin tray with either 6 large or 12 regular size muffin wrappers.
- In a medium bowl, briefly mix the flour, baking powder and sugar together.
- In a different bowl, whisk together the eggs, oil, yoghurt and liqueur.
- Lightly mix the wet mix into the dry mix, and once partly incorporated, add the broken amaretti biscuits and chunks of nectarines.
- Mix until almost all the flour is incorporated, but don’t worry if there is the odd flour lump left.
- Divide the mix between the cases, and then bake in the preheated oven 30 – 35 minutes if making 6 big muffins/ 20 – 25 minutes if making 12 muffins.
- Leave to cool on a wire rack, then store in an air tight container and eat within 2 days.