Wednesday, July 14, 2010

Nectarine Muffin

1½ c. flour
¾ c. white sugar
½ tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
⅓ c. oil
1 egg
2 large very ripe nectarine, pitted and diced
¼ to ⅓ c. milk or buttermilk
1 T. brown sugar
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.  In a large bowl, combine flour, sugar, salt, baking powder and cinnamon.  Mix well.  Add vanilla, oil, and egg; mix until ingredients are just moistened then fold in the diced nectarines (if desired, nectarines can be made into a chunky puree). Finally, stir in milk (depending on the juiciness of the nectarines, amount of milk may need to be adjusted to give a good batter consistency).  Do not over mix.  Fill each muffin cup with muffin batter. Sprinkle a little brown sugar on the top of each uncooked muffin.  Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.  May also be served with Cinnamon Cream (1 c. whipped cream, 1 T. sugar, ½ tsp. vanilla, ½ tsp. cinnamon.)  Shauna Sabey

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