Summer has arrived with a bang this year in Seattle, and we are already enjoying bounty from the garden (lettuce, spinach and strawberries). There is a small problem with the strawberries though … the problem being they are very small. They are literally the size of a fingernail. I shouldn’t complain though, as they incredibly sweet and tasty. Every time I step out into the garden I find myself eating them straight from the plant. They are disappearing fast as a result, so this weekend I gathered a few and made these delicious strawberry and nectarine muffins. These muffins make for a heavenly breakfast. The strawberries and nectarines add a jammy sweetness to these light and airy cakes. I am not a fan of oversized muffins, so I made these in regular cupcake cases, and slightly overfilled them for that classic muffin top. They taste amazing served warm with a spoon of natural yogurt. They make for a perfect summer breakfast treat.
(makes 10 muffins)
- 300g of all purpose flour
- 1/2 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1 egg, beaten
- 85g of sugar
- 125g of natural yogurt
- 50g of butter, melted
- a few drops of vanilla extract
- 80g of fresh strawberries, sliced
- 1 large white nectarine cut into slices
- Preheat the oven to 350 F/180 C.
- Line a muffin tin with 10 cupcake cases / small muffin cases.
- Sieve the flour, baking powder and baking soda into a large bowl.
- Add the sugar and stir to combine.
- In a separate bowl, mix together the beaten egg, melted butter, vanilla extract and yogurt, until well combined.
- Next, pour the wet mixture into the dry mixture and stir together until no flour remains, and the mixture is well combined.
- Place a small spoonful of the mixture into each of the muffin cases.
- Spoon sliced strawberries on top of the mixture.
- Next spoon the rest of the mixture on top of the strawberries.
- Garnish each muffin with two slices of white nectarine.
- Bake in the oven for 20/25 minutes, until golden brown on top.
- Leave to cool on a wire rack before serving.