Peach and almond muffins


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
2 small peaches
2 tsp peach conserve or apricot jam
1 tbsp flaked almonds
half-fat crème fraîche, to serve

Method

1. Preheat oven to 220C/fan 200C/gas 7.
2. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy.
3. Pour in the melted butter and continue to beat until combined.
4. Gently fold in the flour, ground almonds and a pinch of salt.
5. Halve, stone and slice the peaches.
6. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top.
7. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden.
8. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool.
9. Best eaten the day they’re made or frozen whilst still slightly warm for up to 1 month.

Recipe reproduced with permission from www.bbcgoodfood.com


Other recipes you might like »

Roy Fares’ brown sugar shortbread

Try out these simple but delicious treats - courtesy of award winning Swedish Pastry Chef

Read more

Rachel Khoo’s vegan cocoa bean cake

I don’t often get invited to dinner parties (the curse of being a professional cook) but when I do, the invite is usually a bittersweet one. More often than... read more

Banana and blueberry muffins

A low-fat muffin that tastes as good as it looks.

Read more


Register button

quote code

"When I saw the advert for Cake Break I immediately wanted to get involved. It looked like such a fun way to raise money for the MS Society"

Kat
Cake Break host

Why we do Cake Break (individual only)




© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571