Serves 6


  • 2 cups self-rising flour
  • 1 tsp. baking powder
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 8 ounces plain yogurt
  • 5 1/4 ounces heavy cream
  • 5 1/2 Tbsp. butter, melted
  • 2 cups raspberries
  • 2 cups sliced strawberries
  • 1 Tbsp. honey
  • 1 vanilla bean, split with seeds scraped
  • Zest of 1 lemon
  • 7 Tbsp. peanut butter
  • 1/4 cup roasted peanuts


    Preheat oven to 325°. Grease and line a 6-hole, giant (Texas/1-cup) muffin tin.

    When making muffins, I approach it as 3 mixtures—dry, wet and flavor—in 3 different bowls that get mixed together in the end.

    Dry mixture: Combine the flour, baking powder and sugars.

    Wet mixture: Combine the egg, yogurt, cream and butter.

    Flavor mixture: Combine the raspberries, strawberries, honey, vanilla and zest and let sit for 30 minutes at room temperature.

    Now, fold the wet mixture into the dry mixture, then add the flavor mixture and mix gently until just combined. Spoon into muffin tin, filling halfway. Put 1 tablespoon of the peanut butter into the middle of each muffin. Top with the remaining muffin mixture and scatter the roasted peanuts on top.

    Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

    From Bondi Harvest: Seasonal, Sustainable, Simple, Shareable Food (HarperCollins) by Guy Turland and Mark Alston.

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