From Anne's Food

 

makes 15

 

250 ml all-purpose flour
250 ml cornmeal (or possibly polenta)
1 tbsp baking powder
1 tsp salt
110 g butter, melted
1 egg
3-4 tbsp honey
75 g sugar
180 ml milk
100 g blueberry preserves
3 nectarines, diced

Mix flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat the egg with the butter, honey, sugar and milk. Mix in the blueberry preserves. Add this to the dry ingredients, and stir as little as possible to just combine the ingredients.

Fold in the nectarines. Divide into normal-sized muffin cups, and bake at 200°C for 15-18 minutes. They should look golden, and feel springy to the touch. If you insert a toothpick into the middle of one, it should come out mostly clean.