Peach Muffins with Ski Sensations Fruit Dessert

To celebrate the launch of their new dairy dessert, Ski Sensations have set up an exclusive blogger recipe challenge.  I decided that the recipe I wanted to create had to be a low faff but tasty treat, perfect for busy families, and these muffins are just that.

The new Ski Sensations Fruit Dessert is not yoghurt and is not aimed at, or suitable for, children.  It is also not suitable for vegetarians.  You’ll find the Ski Sensations Fruit Desserts in the chilled section of the supermarket with other grown up puddings and dairy desserts in pots not in the children’s section. 

Ski Sensations Fruit Dessert can be used to replace yoghurt when baking so you could try experimenting and replacing yoghurt with it for a different flavour option.

The three other bloggers participating in the recipe challenge are:

Maison Cupcake

At Home With Mrs M

Sticky Fingers

All four of us have produced a recipe and serving suggestion using Ski Sensations.  Our recipes will be showcased on the official Ski Facebook page.

Each bloggers recipe will be announced in turn then voting by followers of the Ski Facebook page will begin at the end of the month.  One lucky person who like the Ski Facebook page and votes for their favourite recipe will win a set of Ceracraft pans and the recipe that gets the most votes will be captured on film in the winning bloggers kitchen.

Ski Sensations Fruit Dessert Peach Muffins

Use the Ski Sensations Creamy Fruit Dessert pot to measure all the ingredients.

2 x 70g pots of Ski Sensations Creamy Fruit Dessert

1 pot oil, I used sunflower

1 free range egg

1 pot caster sugar

3 pots self raising flour

1 pot of diced fruit, plus extra for decoration

Preheat your oven to 180C/160C Fan and line a non-stick muffin tin with 6 paper liners.

Gently mix the ingredients together in the order they are listed.  Do not beat the mixture.  Divide the mixture between the lined muffin tin holes.  Decorate the tops of the muffins with fruit if you wish.  Bake for 20 – 25 minutes at 180C/160C Fan.

Disclosure: This recipe and photograph was commissioned by Ski for a fee in conjunction with their Facebook campaign and associated competition which will run between 31 March – 4 April 2014.