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.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
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!
Video
Special Notes
Nutrition
Nutrition Facts
Blackberry and Peach Breakfast Muffins
Amount Per Serving
Calories 239
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg17%
Sodium 217mg9%
Potassium 105mg3%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 351IU7%
Vitamin C 4mg5%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
