For some reason, when I was making these muffins, they made me think about when Brion & I had traveled in Europe years ago. You were offered a ‘continental breakfast’ with your hotel stay. Its all pretty common place these days, but as always, the history behind it is interesting.
A continental breakfast is defined as, ‘a light breakfast in a hotel, restaurant, etc., that includes baked goods, jam, fruit, and coffee’. All of which were shelf-stable items in portion sizes that are perfect for large groups of people.
The term continental breakfast originated in Britain in the mid-19th Century. To the British, the continent refers to the countries of mainland Europe. A continental breakfast describes the type of breakfast you’d encounter in places like France and the Mediterranean. Its a lighter, more delicate alternative to the full English or American breakfasts.
Along with being cost effective … you don’t need much staff to tend a few trays of bagels, pastries and carafes of orange juice & coffee in the lobby. Guests like the convenience of the food and the perceived value of getting something for free.
Today, the continental breakfast included in the price of the room is pretty much standard in most hotels worldwide.
Long story short, these little fruit filled muffins fit the bill perfectly!
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- 70 grams (1/2 cup) pistachios PLUS some extra for decorating tops
- 1 3/4 cups self-rising flour
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 yellow peaches, skin on, stoned & cut in 1/2-inch dice
- 1 cup yogurt or sour cream
- 2/3 cup butter, melted & cooled
- 2 eggs
- 1 tsp pure vanilla
- 2 Tbsp orange zest, grated
- 85 grams fresh raspberries (about 25)
- powdered sugar for dusting (optional)
Ingredients
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- Preheat oven to 375 F. Line a 12 cup muffin tin with paper baking cups.
- In a food processor, pulse pistachios until finely ground. In a medium bowl, whisk together pistachios, flour, sugar, baking powder & baking soda. Add peaches, stirring to coat them.
- In another bowl, whisk yogurt, butter, eggs, vanilla & orange zest. Fold in the dry ingredients making sure not to over mix. Divide batter between the 12 muffin cups. Insert 2 or 3 whole raspberries into each muffin. Sprinkle with some slivered pistachios. Push them down a bit into the batter so they don't fall out when the muffins rise.
- Bake for 25 minutes or until risen & golden. Cool in muffin tin for 10 minutes then remove to a wire rack to cool completely. Sprinkle with powdered sugar if you wish.