It’s Sunday, and it’s also my owner Momo’s birthday! Happy birthday, Momo!!
But, to my disbelief, she was getting ready for work this morning! I told her that Sunday, especially birthday Sunday, is a day to live like me – A CAT! No fuss. No huff. Just pleasure. However, she tried to explain to me a very weird human concept of weekend shifts, which she miserably failed…
So, I insisted her to at least have breakfast in the bed as a birthday treat. I baked these Peach Melba Muffins for us. These muffins are tribute her name ‘momo’, which means peach in Japanese.
Momo enjoyed the muffins. She gave me a nice pat on the head and set off to work with smile on her face.
PEACH MELBA MUFFINS
Makes 8 muffins
2 fresh yellow peaches
350g plain flour
1 tbsp baking powder
100g caster sugar
A pinch salt
100g unsalted butter, melted
140ml plain yogurt
6 tbsp whole milk
1 tsp vanilla extract
(FOR THE ICING)
50g icing sugar
⅓ tsp vanilla extract
Almond flakes to sprinkle
- Preheat the oven to 200C/Gas 6.* Line a muffin tray with 8 muffin cases.
- Cut a small, shallow X in the bottom of each peach. Place the peaches in a large pot of boiling water for about 30 seconds to 1 minute, then transfer to a large bowl of ice water. Let cool. This blanching process makes it easy to peal off the hairy skins. Peel, halve, and stone, then, cut ½ of one peach into 8 thin wedges and the rest into small dices.
- Combine the flour, baking powder, sugar and salt in a large bowl.
- Combine the yogurt, milk, eggs and vanilla extract in a jug, then add into the dry ingredients. Beat with a wooden spoon until just mixed into a thick, smooth mixture. Don’t overmix.
- Stir in the diced peach and raspberries (retaining 16 raspberries for decoration) until just evenly distributed.
- Spoon into the prepared cases – they should be nice and full, then arranged one sliced peach and 2 raspberries on top of each muffin. Bake in the oven for 25-30 minutes, or until light golden. A skewer poked in the centre should come out clean. Set aside to cool for 10 minutes, then remove from the tins and cool completely on a wire rack.
- For the icing, mix the icing sugar and a little water to form a thick yet runny icing. Add the vanilla extract. Once the muffins are cooled, drizzle the icing over the tops and sprinkle the almond flakes. Set aside to set.
*Every oven is unique. Know your oven and adjust the temperature and baking time.