Peach & almond muffins

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• 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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• Hilary Hobart

  01 August 2010

  Hilary Hobart rated and commented on this recipe

  

  Lovely, Though as the fruit sinks I wish I had used paper muffin cases and not just relied on the silicone muffin tray.

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• Baking Rosie

  10 February 2011

  Baking Rosie commented on this recipe

  @ Hilary Hobart: You can prevent fruit from sinking in cake recipes by dusting it in flour before stirring it into the mixture. A neat trick! Hope that's helpful :)

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• Petit_Josephine

  31 March 2011

  Petit_Josephine rated and commented on this recipe

  

  Very cute and sweet little muffins, I was a bit worried about putting the jam 'on top' of the mix but as promised it sunk down during cooking. Mine didn't actually go to the bottom, it settled nicely in the middle. Lucky me?

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• masterfox

  08 April 2011

  masterfox rated and commented on this recipe

  

  Really like these muffins, they're really delicious and fruity. I used tinned peaches though as I couldn't get any fresh ones. Only downside is it makes 6, so I have to double the recipe when I make them or there just aren't enough!

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• Sascha

  21 April 2011

  Sascha commented on this recipe

  Amazing to see such different reactions. I found them rather dry and not sweet enough. The jam (home made) sunk to the bottom. Wonder what I did wrong :(

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• ZeTallGerman

  16 June 2011

  ZeTallGerman rated and commented on this recipe

  

  I made these last night after needing a recipe for muffins that a) were freezable, and b) would use-up almonds that I still had. After reading a few of the comments here, I used about 50g less sugar, I didn't add jam and I also didn't sprinkle any sugar on top of the muffins... and they're STILL SWEET ENOUGH. I think the original recipe is far too sweet and by using less sugar, you can probably make these even lighter and healthier. Instead of jam and peaches I mixed-in some dried cranberries (they also needed to be used) and they've turned out fabulously. I tripled the recipe to make 18: 3 of which my husband immediately devoured, 6 are being demolished by my colleagues in the office as we speak, and another 9 are sitting safely tucked-away in my freezer for future spontaneous afternoon-tea-guests. Great recipe, very quick to make and easy, but go easy on the sugar.

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• poppybgriff

  05 July 2011

  poppybgriff rated and commented on this recipe

  

  cracking muffins ! so quick but more mixture was needed as they didnt last long

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• Mrs Nomad

  03 August 2011

  Mrs Nomad rated and commented on this recipe

  

  I read this recipe and the comments and decided to give them a go, doubling the quantities for 12 muffins. I did take heed and cut back on the sugar, allowing 70g per batch but everything else was as read. I was however bitterly disappointed with them.... they came out very heavy and very dry - admitedly I didn't serve them with any creme friche, but al my other recipes have been ok without extra toppings. Sad to say I'll not be trying them again.

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• Srdjan

  04 August 2011

  Srdjan rated and commented on this recipe

  

  Really nice, it worked without almond extract but with more ground almonds, and with brown sugar instead (but I might even put less of it next time)

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• Alexparker

  10 August 2011

  Alexparker commented on this recipe

  I doubled the recipe because I thought 6 just wasn't going to be enough (I was right and it made 14) but sadly my jam sunk right to the bottom. Not sure how to prevent this in future...any ideas? Really ripe peaches are much nicer to use and to get them off the stone easily, cut in half all way around and twist. cut side with stone still in into half again and hey presto! Very easy.

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• Alexparker

  10 August 2011

  Alexparker rated this recipe

  

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• fostepa1

  14 September 2011

  fostepa1 commented on this recipe

  Loved these muffins. I had to guess the measurements (I'm in the United States), even so, the muffins were enjoyed by all the family. Will be making them again.

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• nugsy

  09 October 2011

  nugsy commented on this recipe

  Yummy! Agree with previous comments, you can definitely cut a lot of sugar out of this. I used 50g sugar, added 25g more ground almonds, raspberry jam and tinned peaches. Worked very nicely and would make again.

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• nugsy

  09 October 2011

  nugsy rated this 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

Ready in 35-45 mins

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, sugar 17g, salt 0.34 g

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