Peach & Almond Muffins
These delightful low-fat muffins combine the flavours of peach and almond for a perfect summer snack. They are simple to prepare and can be served warm or cold, ideally on the day they are baked. The recipe yields six muffins, ready in about 45 minutes, making them a lovely choice for brunch or afternoon tea.
Ingredients
- 3 large eggs
- 100g golden caster sugar plus a little extra for sprinkling
- few drops of almond extract
- 25g butter melted
- 100g self-raising flour
- 25g ground almonds
- 2small peaches
- 2 tsp peach conserve or apricot jam
- 1 tbsp flaked almonds
- half-fat crème fraîche to serve
Method
- Heat the oven to 220C/fan 200C/gas 7. In a large bowl, whisk the eggs, sugar and almond extract with a hand whisk for a minute until foamy. Add the melted butter and beat to combine. Carefully fold in the flour, ground almonds and a pinch of salt.
- Halve, stone and slice the peaches. Share the muffin mixture between six holes of a non-stick muffin tin. Place a blob of conserve or jam on each, then arrange a few peach slices on top. Sprinkle with the flaked almonds and a little extra sugar. Bake for 20-25 mins until golden and puffed up. Serve warm with a spoonful of half-fat crème fraîche, or allow to cool. They are best eaten the day they are made or frozen whilst still slightly warm for up to 1 month.
Nutrition (per serving)
Calories245 kcal
Fat10 g
Saturates3 g
Carbs34 g
Sugars17 g
Fibre1 g
Protein7 g
Sodium136 mg
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisinebritish
