We’ve all been there. Booked a long weekend or holiday getaway at an idyllic, secluded beach house. Far from the maddening crowds. And the nearest convenience store. The car is loaded up with enough provisions to tide the family over for the duration of the stay. Nothing too fancy. Kitchen equipment at holiday rentals, more often than not is notoriously basic, encouraging a welcome paring back of meals. The emphasis is on anything tasty and delicious that is quick and easy to prepare. Invariably involving alfresco dining and the firing up of a barbecue.
After an early morning swim, nothing is more inviting than a tray of freshly baked muffins and a pot of coffee. The beauty of this recipe is that it requires no fancy equipment; just a bowl, a cup, a jug, a wooden spoon and a muffin tin. The perfect no-fuss recipe for the holidays. Here in Australia we like to use cup measurements. For baking a standard cup equals 250ml. I must confess I usually remember to pack a muffin tray and measuring cup, but if not the proportions for this recipe work using an ordinary breakfast cup from the kitchen cupboard. Ordinary baking paper cut into squares replaces paper muffin cases. Thankfully I have never come across a kitchen without a bowl and wooden spoon.
The secret to perfect muffins every time? It’s easy when you know how. Stir the dry ingredients together in a bowl. Combine the wet ingredients together in a jug. Pour the wet on top of the dry and fold together very gently. Scoop the batter into well greased (or paper-lined) muffin tins, making sure they are no more than 3/4 full. Bake in a preheated oven until golden.
At this time of year trays of perfectly ripe peaches are readily available for a song at country roadside produce stalls. I love the combination of peaches and ricotta in my muffins. It reminds me of the classic combination of peaches and cream. Often I will remember to pack a tub of ricotta in my esky, but occasionally have resorted to making my own. From just three ingredients; milk, lemon juice and salt as described in an earlier post, Simple Cheese Making at Home. Warm Breakfast Bruschetta With Fresh Ricotta and Honey. Or any even easier option? Leave out the ricotta entirely. The end result is a little less luscious but still incredibly delicious. Fortunately, this recipe is extremely adaptable and works with any combination of fresh fruit and berries. The perfect breakfast muffin recipe for a holiday getaway.
Peach and Ricotta Breakfast Muffins
Makes 12 large Texas style muffins or 18 regular sized muffins
Use a standard 250ml capacity cup for this recipe
2 1/2 cups self-raising flour
2/3 cup caster sugar
3 tablespoons unsalted butter, melted
1 cup milk
1 cup full-fat ricotta
2 medium peaches, ripe but firm, stones removed and thinly sliced
finely grated zest and freshly squeezed juice of 1 lime
icing sugar, for dusting (optional)
PREHEAT oven to 180 C.
LINE a muffin pan with squares of baking paper.
PREPARE the peaches. Cut unpeeled fruit in half and remove the stones. Slice one peach half finely into 12 slices for large muffins or 18 for regular sized muffins. The slices will be used for the topping. Dice the remaining peach halves for the filling.
ADD lime zest and juice to the peaches. Set aside.
SIFT the flour into a large bowl. Add the caster sugar and stir to combine.
PLACE the eggs, butter and milk in a jug and whisk to combine.
ADD the liquid ingredients to the dry ingredients and stir until just combined.
STIR three-quarters of the ricotta and all of the diced peaches into the batter.
PLACE heaped tablespoons of the batter in each muffin case.
TOP each muffin with thin slices of peach and a little of the remaining ricotta.
BAKE in hot oven, middle shelf position for 20-25 minutes until golden.
DUST with a little sifted icing sugar (optional).