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 »

Choc-cherry fudge torte

This divine, squidgy chocolate cake is dairy-free, so vegans can dig in.

Read more

Gluten and wheat free sponge layer cake

This sponge layer cake is perfect to avoid dairy, egg, gluten, nut and wheat ingredients.

Read more

Muesli and fruit muffins

These low sugar muesli and fruit muffins are a great alternative to the classic blueberry muffin.

Read more





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