Marvellously moreish muffins

Rainy or overcast days seem to require baking, and these have quickly become my absolute favourite to make – they’re deliciously wonderful and smell amazing fresh out of the oven...

Roasted nectarine, ricotta and honey muffins

Makes 12

1 ½ cups self-raising flour

½ tsp bicarbonate of soda

½ cup brown sugar

½ cup olive oil

1 egg, lightly whisked

¾ cup milk

125g fresh ricotta

½ cup honey

3 ripe nectarines, stone removed and sliced

2 tbs olive oil, extra

1 tbs brown sugar, extra

Method:

Preheat oven to 180°C. Line a 12 cup capacity muffin tray with paper muffin cases or lightly grease if non-stick.  In a small bowl, combine nectarine slices, and the extra olive oil and brown sugar. Toss to coat evenly, then spread over a lined oven tray. Bake until golden and soft. Set aside to cool slightly.

Combine flour, bicarbonate of soda,  and sugar in a bowl; make a well in the centre. In a separate bowl, combine honey, milk, olive oil, and egg. Pour into the well, and stir gently to combine. Fluff the ricotta and add gently to the muffin mix.

Spoon the mixture evenly among the muffin cases. Push a couple of slices of nectarine into each muffin, and then arrange the remaining slices on the top. Bake for 15 minutes, or until the top of the muffin springs back slightly when gently prodded. Remove from the oven, and set aside to cool slightly.

Enjoy the gorgeous warm honey smell as it fills up your kitchen. Muffins best savoured with a nice cup of tea in a pretty cup, and a lovely, quiet, sunny garden spot.

Nat