Nectarine Muffins

(Modified from Baby & Toddler Healthy Eating Planner by Amanda Grant)

Ingredients:
185gm plain flour (preferably organic unbleached flour)
1 ½ tsp baking powder
80g castor brown sugar
1 free range egg
125ml full fat milk
1 tsp vanilla essence
45 gm unsalted butter,melted
2 tbsp Cream Cheese
2 ripe nectarines (or about 160-170gm after peeled and pitted)
2 tbsp black currants (optional)
Roughly 1 cup of oats (optional or you can add in the oats especially if the batter appeared a little too wet)

How to prepare:
Preheat oven to 180*C. Butter mini-muffin tray or prepare mini muffin cups.
Sift flour & baking powder into a large bowl. Stir in sugar.
Wash, peel and pit the nectarines. Chop up one of them into tiny bits and puree the other one.
In a separate bowl, whisk egg, milk , vanilla essence, cream cheese and melted butter together. Stir in the pureed nectarine.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and the chopped nectarines (and black currants and / or oats if you like or especially if the mixture appeared too wet) and mix gently until you have a wet lumpy batter. Spoon the batter into mini muffin cups and bake in hot oven for 15-20 minutes, until risen and golden. Cool on a wire rack.
Chopped into smaller pieces before serving.