Peach and Blueberry muffins (adapted from ‘A Real American Breakfast’)
1 1/4 cup flour
2 tablespoons cornmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoon butter softened
3/4 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons sour cream (I used yoghurt and it worked fine)
2 teaspoons lemon zest (about 2 lemons worth)
1/2 teaspoon vanilla extract
1 cup blueberries
1 cup peeled and chopped peaches (about 2)
Pre heat the oven to 375 degrees. Line a muffin pan. I make nice big muffins so I only end up with 6, but if you like a more delicate size, prepare for 12.
Mix the flour, cornmeal, baking soda and powder together in a small bowl.
Mix the butter and sugar until it is pale and fluffy, add the egg, sour cream, lemon zest and vanilla and combine. Pour in the flour mixture and fold in gently.
Add the fruit and fold in quickly taking care not to smash too many blueberries.
Divide the batter into the pan and bake for 20-30 minutes until they are light brown on the top and a toothpick (I use a skinny knife to check) comes out with only a crumb or two attached. If you make giants like me, they may take a few minutes longer, be patient!
Cool and enjoy for breakfast or a yum treat.
For the liners in the pan, I used squares of parchment which I scrunched up then pressed into each muffin mold (I have no idea how to describe them, can you tell?!). I did this when I first ran out of regular liners and I haven’t bothered to buy any more. They do want to pop right out of the pan, but once you put in the batter, they behave nicely.
Have a lovely weekend!