This is one of my favourite muffin recipes and one I’ve always make when guests come to visit, cause it’s so versatile and super quick to make! Not to mention how yummy it is! The original recipe is just the peach & cream cheese but I decided to add the mixed berry swirl for extra taste (also I just made a jar of mixed berry chia seed jam, so FRESH FRESH FRESH!) and to be honest, how pretty does it look? Loved how it turned out!

Just like the pumpkin, feta & kale mini loaves, these are great as a quick breakfast, grab one (or two) and you are ready to go! These are also a treat in your kid’s lunch boxes.

I did make my own mixed berry jam, but of course you could use anything you have in the fridge!

Peach Cream Cheese Muffins with Mixed Berry Swirl (Makes 18 muffins)

Ingredients :

125g unsalted butter

250g cream cheese, room temperature

200g caster sugar

4 eggs

1 tsp vanilla bean paste

2 cups self-raising flour (265g)

Pinch of salt

380g peach (canned peaches, drained), cut into small chunks

9 tsp (or more) mixed berry jam (you could use any jam you have on hand)

Thermomix Steps :

1. Preheat the oven to 180⁰C and line the muffin pans with paper case. Place the cream cheese and butter in the TM bowl and mix for 10 secs/ Sp 5 until pale and fluffy.

2. Add the sugar and mix for 20 secs/ Sp 4.

3. Add the vanilla bean paste and eggs and mix for 15 secs/ Sp 3. Scrape the sides and bottom of the bowl.

4. Add the flour & a pinch of salt and mix for 30 secs/ Sp 4 until well combined. Scrape and mix for a further 10 secs/ Sp 4.

5. Add the small chunks of peaches and using the spatula, mix gently till well combined.

6. Scoop the batter into the lined muffin pan and put 1/2 tsp of mixed berry jam on the top, using a toothpick to swirl it into the batter.

7. Bake for 20-25 minutes or until golden brown. Allow it to cool for 10 mins in the muffin pan then cool completely on the cooling rack.

Non-thermomix Steps :

1. Preheat the oven to 180⁰C and line 12 jumbo muffin pans with paper case

2. Place the butter, cream cheese and caster sugar in the bowl of an electrical beater and beat till fluffy and pale.

3. Add the eggs, one at a time, and beat after every addition until incorporated.

4. Add the vanilla bean paste and fold in the flour (1/2 a cup at a time) and a pinch of salt.

5. Add in the peaches and mix well.

6. Spoon into the muffin cases, and top with 1/2 tsp of mixed berry jam, swirling with a toothpick.

7. Bake for 20-25mins or until golden brown. Remove from the oven and allow them to cool for 10 mins in the muffin pan then cool completely on the cooling rack.

Tip : You could use strawberries as well, dust the sliced strawberries with a bit more flour before stirring in. You could also make it sweeter by mixing the strawberry with icing sugar before combining it together with the flour mixture.

    ENJOY!

Remember to always cook and bake with love!

xx

Ever had ingredients in your fridge that you just want to use up and not waste? I definitely did and wanted to make sure they don’t go into the bin! I’ve been meaning to make these for the longest time and what great timing when I was clearing the fridge and these ingredients popped up!

This is such an easy recipe too! It is great for a quick breakfast, or even one on the go. These are also perfect for your school lunch boxes and sneaking more veggies into your children’s diet!

So don’t wait any longer, give these a go and let me know what you think!

Pumpkin, Feta & Kale Mini Loaves (An original Food Made With Love recipe)

300g self-raising flour

260g full cream milk

90g olive oil

2 eggs

1 tsp salt

80g kale leaves, chopped into small pieces

120g feta cheese, crumbled

120g butternut pumpkin, grated

pumpkin seeds, to sprinkle before baking

Steps :

1. Spray the mini loaves baking tin (or line the muffin tins if you prefer) with olive oil and set aside. Preheat the oven to 180 degrees C.

2. In a large bowl, mix the self-raising flour, milk, olive oil, eggs and salt with a wooden spoon until its well combined. Add the kale leaves, feta cheese and butternut pumpkin and mix till they are incorporated in the batter.

3. Place the batter into the baking tin until 2/3 full. Sprinkle some pumpkin seeds and place in the oven for 20 minutes or until golden brown and toothpick comes out clean.

4. Allow it the cool in the baking tin for 10 minutes before removing and cooling it completely on a cooling rack. Keep in a air tight container and in the fridge for up to 4 days.

THERMOMIX METHOD:

Preheat the oven to 180 degrees C. Spray the mini loaves baking pan with the olive oil spray and set aside.

Place the pumpkin pieces (skin on) into the TM bowl and grate for 3 seconds/ Speed 5. Remove from the bowl and set aside.

Place the self-raising flour, milk, oil, salt and eggs into the TM bowl. Mix the batter for 20 seconds/ Speed 4/ MC on.

Add the grated pumpkin, kale and feta cheese and mix for another 20 seconds/ Speed 4/ / MC on or until well combined.

Place the mixture into the baking tin until 2/3 full, sprinkle with some pumpkin seeds. Bake in the oven for 20 minutes, till the top is golden brown. Allow it to cool in the baking tin before removing and cooling it completely on a cooling rack.

Enjoy it warmed and with some unsalted butter!

Remember to always cook and bake with love!

xx