Remember my peach and blueberry maple maple walnut pie? Well one of my colleagues is allergic to walnuts so I decided to make the same flavours sans nuts but in muffin form. I made up the recipe myself and they turned out so beautifully that I made a further 2 batches of these. I gave a box to my friend's mum who was in hospital following a surgery as I thought it might cheer her up! I love how the slices of peaches look like rays of sunshine. The muffins were deliciously moist and fruity. You can clearly taste the flavours of peach, blueberry and maple syrup and the wholemeal made it feel healthier.
I'm sending this to Made with Love Mondays hosted by Javelin Warrior.
I'm also sneaking this into Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is 'Spring into Easter' which can be traditional Easter bakes or anything spring like including spring colours. To me these look quite spring like, it's lovely and fresh so I hope that it qualifies.
An original recipe by bakingaddict
Makes 9 large muffins
125g wholemeal flour
100g plain flour
50g caster sugar
2 teaspoon baking powder
60mls vegetable oil
60mls maple syruo
2 peaches - 1 chopped and 1 sliced for the decoration
- Preheat the oven to 180C.
- Prepare the peaches by cutting into half and removing the stone. Chop up 1 peach into small chunks and slice the second peach and set aside.
- Place all the dry ingredients in a large bowl and mix well.
- Place the wet ingredients in a jug and mix well.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients and mix well.
- Finally add the chopped peaches and blueberries and stir.
- Fill the muffin cases until about 2/3 full.
- Place 3 slices of peaches on top of each muffin as shown.
- Bake for approximately 30 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool on a wire rack.