Peach Muffins with Duck Eggs
I was all set to make chocolate chip muffins today, but was drawn to buying a tin of peaches, which totally changed my direction. We were given some little silicon muffin cases for Christmas (thanks Mum!) and I’ve been looking at them for a while thinking we should use them.
My work colleague Joanne keeps ducks, and I came in to find five eggs on my desk this morning. I was determined only to use one in the cake mix so there would be enough for breakfast tomorrow (have you ever tried scrambling duck eggs? Amazing..)
I can’t totally take the credit for this recipe, I based it on this Blueberry Muffin recipe but then changed it quite a bit. Let me know what you think!
Makes 12-16 muffins depending on case size.
250g (9oz) plain flour
2tsp bicarbonate of soda
115g (4oz) demerara sugar
1 duck egg
80g (3oz) unsalted butter
4 fluid oz semi-skimmed milk
4 tbsp syrup (from tinned peaches)
1 tsp vanilla essence
200g (7oz) tinned peaches, cut into 1cm cubes
Preheat oven to 180°C / 350°F / Gas Mark 4
Melt the butter slowly in a pan, and allow to cool while you sift flour and bicarbonate of soda into a bowl.
Mix in the sugar, and make a well in the middle of the dry ingredients. Add the melted butter, vanilla essence, peach syrup, egg and milk, until just combined.
Now fold in the peach pieces, being careful not to over mix the batter.
Pour into muffin cases and cook for 25 minutes on the middle shelf.
Leave to cool on a wire rack, eat and enjoy!*
*For extra yumminess, serve with hot custard, mmm…