Vegan peach and pecan smoothie muffins

These were made with the boys when a vegan friend was coming for dinner. I had low expectations; such is my dairy addiction when baking. And yet they were light and sweet and delicious. Perfect served warm with vegan ice cream or cold as a treat with a cup of tea. They’re low maintenance, as they don’t mind being beaten well in some places and little in others. These have become a staple in our house.

INGREDIENTS

190g plain flour

135g caster sugar

2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

70g pecans, roughly chopped

410g tinned peach slices

or 3 fresh peaches, stones and skin removed

80ml vegetable oil

1 teaspoon vanilla extract

METHOD

Preheat the oven to 180°C and fill a 12-hole muffin tin with cases. In a large mixing bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt and pecans. In a separate bowl, whizz the peach slices, oil and vanilla together with a handheld mixer until smooth. Stir the peach mixture into the dry ingredients until combined.

Spoon into the cases equally until just over half full and bake for 25–30 minutes until risen, brown, and a toothpick comes out of the middle of the muffins clean. Remove from the tin and leave to cool on a wire rack.

#normalmum #peach #pecan #muffin #vegan