Peach muffins or nectarine muffins with oatmeal and buttermilk.

Peach muffins or nectarine muffins with oatmeal and buttermilk

At the moment, I feel like I’m on vacation and I know I shouldn’t as I need to get a move on and paint Gabrielle and Noé’s bedrooms, get the rest of our stuff which is still in storage and start a new project.

So yesterday, after lunch, when the house was very calm since the workmen were having their break in the garden, I began to think what would be nice for our afternoon snack.

I haven’t baked muffins for a while. This version is made with oatmeal, buttermilk and fresh fruits. It gives very moist muffins which keep well and I really like the surprise of biting into a piece of nectarine, which are particularly good this summer in France.

I was inspired by Linda Collister, and I’m a big fan of hers. She is less well-known in France than Martha Stewart, but she really deserves to be better known. Her recipes are simple, original and reliable. She has written many books on bread, pastries and chocolate and some of them have been translated into French. The most famous is “Le Grand Livre du Pain” which features recipes of breads from all around the world.

The book I used today was “Muffins and other morning bakes” or “Délices du petit déjeuner”, in French. It contains of course some muffin recipes but also breads and brioches to be prepared for breakfast. Linda Collister uses a lot of buttermilk in her recipes and as I am a great fan, her recipes and I became good friends.

Peaches muffins or nectarines muffins with oatmeal and buttermilk

Compared to the original recipe, I replaced the spices (cinnamon and clove) by vanilla and a lemon zest. I also added another nectarine.

Ingredients for 12 muffins

115g of oatmeal
30 cl of buttermilk
60g of brown sugar
1 egg
200g of self raising flour
6 Tbsp olive oil or vegetable oil
3 nectarines or 3 peaches
A zest of lemon
The seeds of half a vanilla bean

1 muffin tin with muffin cases

In a bowl, mix the oatmeal with buttermilk and leave aside for 10 minutes.
Preheat your oven to 200°C.
Cut the nectarines in two, remove the stone then cut the flesh in cubes.
In a large bowl, mix the self raising flour with the vanilla and the lemon zest.
Add the egg, the oil and the sugar to the oatmeal and buttermilk mixture and mix well.
Pour this mixture into the flour, add the peaches then mix until just combined (the mixture should still be lumpy).
Fill the muffin cases and bake in the oven for about 20 minutes or until the muffins are golden.
Remove the muffins from the tin and let them cool on a wire rack.
 
These muffins keep for 2 days in a tin.

Enjoy!

Comments

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