Stone fruit – I’m in LOVE.
I am finding every way imaginable to get stone fruit into my food at the moment, but there is one combo that is making my heart sing. Peach and white chocolate spelt muffins.
I had to give these muffins a few tries before I found the winning recipe, but I’m not complaining. Having puffy muffins on tap is not such a bad thing.
Tips for puffy muffins: Don’t over mix the batter. When combining the wet and dry ingredients, always fold them together until just combined – it’s ok if there are lumps. Also you want to have your oven temperature up quite high at 200C when the muffins go in and then turn down the heat to 180C for the remaining bake time. This will help them to rise nicely.
- 2 cups wholemeal spelt flour
- ½ cup coconut sugar
- 1 tsp cinnamon
- 1 and ½ tsp baking powder
- ½ cup white chocolate chips
- 3 eggs
- ½ tsp vanilla paste
- ⅓ cup coconut oil, melted
- ½ cup Greek yogurt ( at room temp)
- Peach Compote:
- 3 peaches, peeled and sliced
- 2 Tbls honey
- 50 ml water
- 1 handful oats
- coconut sugar to dust
- Preheat the oven to 200C and grease a 12 hole muffin tray.
- Place the peaches in a small saucepan, over medium heat along with the honey and water and allow to simmer until the water has reduced and the peaches are soft. Set aside to cool.
- In the meantime Combine the dry ingredients in a large bowl.
- Lightly beat the eggs, then add the vanilla paste, coconut oil and Greek yogurt and whisk to combine. Stir in the peaches.
- Make a well in the center of the dry ingredients, then pour in the wet mixture. Fold in the wet ingredients until just combined.
- Use an ice-cream scoop to divide the mixture evenly between the muffin tray holes, then sprinkle with oats and coconut sugar.
- Place the muffins in the oven and turn down the heat to 180C. Bake for 20 minutes, then remove from the oven and allow to cool on a baking rack.