Right now at the height of summer, peaches and all things stone fruit smell so heavenly and fragrant. La Nina has gifted us a bit of rain this year and the stone fruit crops are singing! One of the best things about cooking with seasonal produce – it is at its absolute best.
For this recipe, feel free to substitute nectarines or apricots for peaches if you prefer. It’s best if your stone fruit is on the ripe side. This gives the muffins a better fragrance and texture. Enjoy these as a sweet breakfast option with yogurt and fruit, or as a summer activity lunchbox treat.
What you need:
2 cups rolled oats
2 tsp baking powder
1/4 cup brown sugar
1/4 cup honey
125 g butter, softened
3/4 cup plain Greek yogurt
1 egg
3 large peaches, skinned and chopped roughly
Method:
Preheat oven to 180 degrees.
Blend the rolled oats until fine and it resembles flour.
Add in the baking powder and sugar and lightly blend.
Add in the honey, softened butter, Greek yogurt, and egg. Mix by hand until the batter is smooth.
Add in the chopped peaches and keep mixing.
Pour the batter into an oiled muffin pan and bake for 45 minutes or until a toothpick comes out clean.
Serve and enjoy!
Adapted from @jar.of.lemons
