I baked these mini loaves to use up some over-ripe peaches and nectarines that were in the fruit bowl. You could use plums, apricots, pears or apples instead. This recipe makes 8 mini loaves or 12 muffins. These are great with a cuppa or in lunchboxes as a treat.
Stone Fruit Mini Loaves or Muffins
125g butter, softened
160g light soft brown sugar
2 free range eggs
125ml natural yoghurt
150g plain flour
1 tsp baking powder
2 peaches and 2 nectarines, stoned and sliced
Preheat your oven to 180C/160C Fan. I used disposable mini loaf tins from the supermarket but you could use a 12 hole muffin tin lined with paper cases.
Cream the butter and sugar until pale and fluffy Beat in the eggs, yoghurt and a couple of tablespoons of flour. Add the baking powder to the remaining flour and fold through followed by the pieces of fruit. You can keep back a few slices of fruit to decorate the top of the mini loaves or muffins.
Spoon the mixture into the mini loaf tins or muffin cases. Put a slice of nectarine or peach on the top of each and bake in the preheated oven for 25 - 30 minutes or until a skewer inserted into the centre of a mini loaf or muffin comes out clean. Cool muffins in the tin for a few minutes then transfer to a wire rack to cool completely. Dust with icing sugar then serve.