I've been looking around for lots of peach and nectarine recipes. We still have tons of canned nectarines and peaches from the Fall.
So I goofed around with a few ingredients and made a batch of nectarine muffins. I love that it only makes enough for one batch----cuz I have a date with the treadmill after seeing video footage of me dancing like a lunatic at my nephews wedding.
Nectarine Muffins with Cream
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
3/4 cup sugar
1/2 cup oil
1/2 tsp. pure vanilla extract
1 cup fresh nectarines, drained
1/4 cup pecans, chopped
Preheat oven 350 degrees and spray a 6 cup Texas muffin tin with cooking spray.
In small bowl, whisk flour, salt, baking soda and cinnamon. Set aside.
In medium size mixing bowl, combine eggs, sugar, vanilla and oil. Gradually add dry ingredients and mix just until combined. Stir in pecans.
Divide batter in prepared muffin tin. Place nectarines on top and sprinkle with brown sugar.
(my first photo shows the nectarines mixed in but I found they are less likely to stick to the bottom if you place a few on top and then sprinkle with brown sugar).
Bake for 15 to 18 minutes or until toothpick inserted comes out clean.
Cool in pan for a few minutes, remove and place on cooling rack.
Top nectarine muffins with whipped topping and a sprinkle of cinnamon.
A very yummy breakfast or snack idea.
Note: You can use peaches too and a 12 cup muffin-paper lined tin if you wish :) The batter should just be enough for each type of pan.