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Gluten-free nectarine and almond muffins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your baking with gluten-free nectarine almond muffins featuring fresh fruit.
Ingredients:
  • 300.00 gm gluten-free self-raising flour
  • 50.00 gm almond meal
  • 141.90 gm caster sugar
  • 2.50 gm mixed spice
  • 2 eggs, lightly beaten
  • 125.00 ml unsweetened gluten-free almond milk
  • 113.75 gm light extra virgin olive oil
  • 2 nectarines, stones removed, cut into 1cm pieces
  • 82.50 ml natural sliced almonds, plus extra toasted, to serve
  • 167.50 gm golden syrup
  • Extra 6 nectarines, stones removed, cut into wedges
  • 150.00 gm gluten-free icing sugar mixture
  • 1-42.00 gm lemon juice
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and line a 12-hole muffin pan with paper cases.
  • In a large bowl, mix together flour, almond meal, caster sugar, and mixed spice. Create a well in the center and add the egg, milk, oil, and chopped nectarine. Stir until well combined. Distribute the mixture among the muffin holes and top with almonds. Bake for 25 minutes or until a skewer inserted into the center of a muffin comes out clean. Let them sit in the pan for 5 minutes before transferring to a wire rack to cool.
  • In a large frying pan over medium heat, combine golden syrup and 2 tablespoons of water until simmering. Add nectarine wedges and cook for 3 minutes until starting to soften. Turn the nectarine and cook for an additional 2 minutes until soft. Let it cool for 3 minutes.
  • Mix icing sugar with just enough tangy lemon juice to create a thin icing. Spoon over muffins along with juicy nectarine wedges. Finish by drizzling with pan juices and a sprinkle of extra almonds before serving.

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