Nectarine Duffins

As I sit here and write about this favorite snack in our house- I am hiding my laptop from my daughter who is sitting right next to me reading her book. You wonder why? Well, she has been asking me to bake some duffins for her for a while now and I just haven’t done it. If she notices the huge picture- I will be in big trouble…

She asked for them again yesterday and I told her we can make them today. So, once I am done with my writing for the day and after I finish cooking dinner- we will be baking some duffins- at least that is what I plan.

These ones are a bit different- I took advantage of all the delicious fruit in the farmers market and stuffed the duffins with chopped nectarines. I placed the delicious fruit in a small bowl and topped it with some vanilla sugar. I let it sit for a while and get juicy.

I then proceeded to use the same recipe for duffins and added the delicious nectarines in the middle. I was a bit hesitant to serve them to my daughter and her friends. Well, actually, my daughter is used to having all kinds of fruit. A lot of her friends are not so keen. To my surprise, everyone loved them…

So, here is another version of duffins- try the nectarine ones- they are delicious…

• ¾ cup raw sugar
• 1 large egg
• 1½ cups white whole-wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup extra light olive oil
• 1 cup 1% milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

• 2 large nectarines, peeled and cut into ¼ inch pieces
• 2 teaspoon vanilla or regular sugar

Add the nectarines to a bowl and sprinkle the sugar. Mix well and keep aside.

Topping

• 1 tablespoon butter, melted
• ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk. Mix to combine. Add the vanilla and almond extracts. Mix well.
In a small bowl, sift the flour, baking powder, and salt. Pour into the egg mixture and stir well.
Add the nectarine pieces and mix well.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.