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 »

Toffee apple cookies

Toffee and apple is a combination that was meant to be.

Read more

Banana chocolate cake

This delicious cake is sure to go down a treat at your Cake Break event.

Read more

Jaffa cupcakes

Try out this chocolate orange cupcake recipe, a delicious spin on the classic cupcake.

Read more


Register button

quote code

"Cake Break is my way of saying thank you to the MS Society for all the help they gave me when I desperately needed it."

Barbara
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