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Blitzed pistachios give these tasty muffins a deliciously unique twist. Chunks of peach and pops of raspberry add a fresh fruit flavour, to create the perfect mid-morning snack.
Preheat oven to 190 °C. Lightly grease or line a 12-hole (½ cup/125 ml capacity) muffin tray with paper liners or baking paper.
Blitz the pistachios in a small food processor, until finely ground. Combine the ground pistachios, flour, sugar, baking powder and bicarb soda in a medium bowl and whisk to combine. Add peach and raspberries and stir to coat. In a separate bowl, whisk the yoghurt, butter, eggs, vanilla and orange zest together. Add to the dry ingredients. Using a large spoon, fold the mixture to just combined, making a slightly lumpy batter. Do not over mix or your muffins will end up dense. Spoon the mixture into the prepared muffin holes, piling it up to fill completely. Scatter with pistachios.
Bake for 25 minutes, or until risen and golden brown. Gently press the top of the muffins and if they spring back, they are ready. Cool in the tray for 10 minutes. Transfer onto a wire rack to cool completely. Serve warm or at room temperature. Muffins are best eaten the day they are baked but will stay fresh in an airtight container for 3-4 days. If more than 2 days old gently warm before serving. Freeze for up to 2 months, defrost and gently warm before serving.
½ cup (70 g) pistachios, plus extra, coarsely chopped, for topping
1¾ cups (260 g) self-raising flour
¾ cup (165 g) caster sugar
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 yellow peaches, stoned & sliced (skin on)
2 x 125 g punnets (250 g) Driscoll’s raspberries
1 cup (250 g) natural yoghurt
150 g unsalted butter, melted & cooled
1 teaspoon pure vanilla extract finely grated zest of 1 orange