nectarine and white chocolate muffins

While down south Glynn and I fed ravenous crew members with some recipes from home and a new spin on my favourite muffin recipe. We were lucky enough to get sponsorship from Webb's Orchard in Cromwell. During our stay they let us onto the orchard to pick as many nectarines as we could carry from older trees ladened with fruit too ripe by the time they would be boxed for sale. Consequently, they were perfect for eating and the crew had to contend with a constant supply of nectarines in the fruit bowl, nectarine cobbler for dessert, and the seemingly popular nectarine and white chocolate muffins.

Glynn started a discussion on the pavlova western group on facebook asking crew members for feedback on the catering - sure hope they go easy on us. I'm just glad no one got sick and every had enough at meal times. It was such a pleasure feeding the hardworking, grateful bunch who expressed their thanks with hugs and an appetite for seconds. Missing them all already.

In the meantime for the benefit of the crew and anyone else with an abundant supply of nectarines - here's the recipe for the muffins:

1 egg
½ C milk
1 C yogurt – I use plain natural unsweetened yogurt
½ C melted butter
1 tsp vanilla

3 tsp baking powder
1/3 C white sugar
2/3 C brown sugar
2 C flour
2 C white chocolate crushed
2 ripe nectarines

(I just used small white chocolate buttons or you can bash up an entire bar of king sized white chocolate into good bite sized pieces. Its important to get as much chocolate into the muffins as possible.)

Put the first five ingredients into a bowl and mix together, then add remaining ingredients and blend until just mixed. Fill muffin tin and bake on a high rack in the oven at 200 degrees celcius for 12-15 mins until the muffins spring back to the touch.