Nectarine, sour cream and almond muffins. Photo / Babiche Martens
Makes 12
1 cup nectarines - diced
150g self-raising flour
100g ground almonds
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
1/4 cup sour cream
Flaked almonds
1 Preheat oven to 180C. Put 1/4 of a cup of the nectarines aside.
2 Spray or grease the muffin tins.
3 Mix the flour, almonds and sugar together in a large bowl.
4 Whisk the vanilla, eggs, oil and buttermilk together then add to the dry mixture. Add the nectarines then fold until just combined.
5 Spoon into the prepared tins and bake for approximately 20 minutes or until browned on top. When cool, slice and add a teaspoon of sour cream, some almonds and the remaining diced nectarine.
She never told them the five-course meal was vegan. So a cousin decided to act.