Peach & almond muffins

Recipe uploaded by

Barney Desmazery

5 ratings

Recipe by Barney Desmazery

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1. Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
2. Halve, stone and slice the peaches. 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. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.

Get fruity

Try apricots, nectarines or plums instead of peaches.

Per serving

245 kcalories, protein 7g, carbohydrate 34g, fat 10 g, saturated fat 3g, fibre 1g, salt 0.34 g

'Extremely easy. The muffins looked so beautiful coming out of the oven. They rose well and were very moist and crunchy - a great combination.'

Latest comments and suggestions

• Sarah_London

  28 July 2008

  Sarah_London rated and commented on this recipe

  

  I made these muffins and they turned out really well and tasted great. I can't believe they are low fat - they were so delicious.

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• Tranquil Moments

  03 December 2008

  Tranquil Moments rated and commented on this recipe

  

  These were lovely and very professional looking. The only downside was that the peach and apricot jam sunk to the bottom.

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• Karina

  03 January 2009

  Karina rated and commented on this recipe

  

  I made these a while ago, in the summer, they were great. I froze some of them and that worked very well, they still tasted great

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• Amira

  04 July 2009

  Amira rated and commented on this recipe

  

  These came out really well but were a bit too sweet for my taste, will use less sugar next time....

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• sneauxdrop

  31 July 2009

  sneauxdrop rated and commented on this recipe

  

  I've always used tinned peaches for this recipe as I can't get the flesh off the stone. I've never frozen them as they never last that long round here!

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• Margarita

  19 September 2009

  Margarita commented on this recipe

  Can I double the recipe?

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http://www.bbcgoodfood.com/recipes/3094/

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Low-fat

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

Per serving

245 kcalories, protein 7g, carbohydrate 34g, fat 10 g, saturated fat 3g, fibre 1g, salt 0.34 g

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