Blackberry and Peach Breakfast Muffins
I love baking small batch recipes especially for muffins, that way you do not have to eat it all, or let it go to waste.
I hope you will enjoy it as much as I did! Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Blackberry and Peach Breakfast Muffins
These Blackberry and Peach Muffins are super delicious. The recipe only requires one mixing bowl, making it your perfect morning ritual!
Equipment
Ingredients
- 1/2 cup (75 g) blackberries (Chopped)
- 1/2 peach (Chopped)
- 3 Tbsp (40 g) butter (Melted)
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 3 Tbsp (35 g) light brown sugar
- 3 Tbsp (35 g) sugar
- 1/8 tsp (0.75 g) sea salt
- 1 egg
- 2 3/4 Tbsp (40 g) milk
- 1/2 tsp (2.5 g) vanilla bean paste
Instructions
- Place your Muffin Flexipan® Mold on the top of your medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
BLACKBERRY & PEACH MUFFIN PREPARATION
- Wash and pat dry your blackberries. Slice them in 2 or 4 depending on the size. Then, place your cleaned peach, sliced into quarters in your Eco-chop. Give it a few pulls to chop it to your liking. Set aside.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk the all-purpose flour, baking powder, brown sugar, sugar and sea salt. Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter, milk and vanilla bean paste. Mix until it is all incorporated. Fold your chopped fruits.
- Scoop your Batter into your Flexipan®.
BAKE!
- Bake for 17 minutes at 400F/200C. (Every oven heats differently, monitor your Muffins from 15min)
- Once your muffins are out of the oven, let them cool down before unmolding. Then, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 217mg | Potassium: 105mg | Fiber: 2g | Sugar: 17g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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