After going through so many peach recipes posted by so many bakers… I was itching to try my hand at something as well.
I wanted to bake some lovely peach cobbler scones first… but then some of my friends asked me to show them how to make muffins. So decided to experiment and come up with a recipe myself. I decided to bake some peach pudding muffins.
Both the variations…
The cake batter for this is a very simple Nita Mehta eggless sponge cake recipe. I tweaked the sugar levels a bit coz I was going to use honey and sugar based toppings. I also added some spices so it could go with the peaches.
For the toppings(technically the bottom layer), I was confused whether to caramelize the sugar and make it an upside-down muffin/ use Demerara sugar to give it the caramelized look or to do something different. I decided to use honey as one of the toppings after going through some blogs for ideas.
Here is the recipe… do try it out and let me know how it turns out for you.
Peach Pudding muffins: (Makes about 20 medium-sized muffins)
¾ For the bottom layer:
¾ 1 – 1½ tsp cinnamon
¾ ½ - ¾ tsps nutmeg
¾ 3-4 ripe peaches
¾ about 30ml honey (1/2 tsp for every cake)/ Demerara sugar (I used both- half of my muffins had honey and the other half , sugar)
¾ butter/ to grease the pan
Peel and slice the peaches thinly. Mix the cinnamon and nutmeg and keep it aside.
For the muffin batter:
¾ All-purpose flour/Maida – 1 1/2 cups
¾ Sugar – ½ – 3/4 cup (I used only half cup plus one tablespoon it was perfect)
¾ Baking powder – 1 1/4 tsp
¾ Baking soda – 1/2 tsp
¾ Salt – a pinch
- ginger powder - 1/2 tsp
¾ Thick curd – 1 cup
¾ Cooking oil – 1/2 cup (non strong-smelling cooking oil)
¾ Vanilla essence – 2 tsp
¾ Pre-heat the oven to 200C/400F. Grease Muffin moulds really well with butter/ oil.
¾ Pour ½ tsp of honey into each mould. Cover half the moulds with honey and the other half with Demerara sugar. Top it with 3-4 slices of the peaches. Sprinkle the cinnamon and nutmeg mixture on top of the slices.
¾ In a bowl, mix the curd and sugar till the sugar dissolves completely.
¾ Stir-in the baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.
¾ Sieve the flour and set aside. Add the ginger powder to it.
¾ Add the oil and vanilla essence to the curd mixture. Stir gently so that the air in the mixture is retained.
¾ Next, gently fold in the flour. Dont stir very vigorously; do it very gently. The batter should have a dropping consistency.
¾ Pour the batter into the muffin moulds until 3/4th full and bake for 20-30 minutes. Check with toothpick and take it out.
¾ Loosen them gently with a knife around the edge and leave them to cool for a couple of minutes before tipping out. Quickly turn the pan upside down on to a plate or cooling rack. If some of the peaches fall off the top, just place them back on.
The one with the honey topping…
The view from the top
This is the one with the caramel
The crumb shot….
Make some custard and eat them warm with the custard… mmm… yummy!