Peach & almond muffins

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Results 21-33

• kookie

  14 January 2012

  kookie commented on this recipe

  Reading the previous comments, I adapted the recipe to make it less dry and sweet. Instead of using 100g of sugar, I used 75g and used 50g of butter instead of 25g (melting half). I also added a small squirt of golden syrup and chopped up pieces of apricot into the mixture. The apricot jam used(st.dalfour, but any is really good) was in the middle of the muffin. Good recipe, also benefits from creme fraiche which compliments the flavours. Didn't feel guilty after reading they were low fat!

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• Jodie Rees

  29 January 2012

  Jodie Rees rated and commented on this recipe

  

  Not as moist as I would have liked, but lovely flavouring. I love the almondiness!

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• mahay27

  22 April 2012

  mahay27 commented on this recipe

  i've just made these muffins. I used tin peaches as i didn't have any fresh. However, although the muffins themselves came out fine. They are far from the best thing i have ever baked. I think they are nice if you are a fan of baking and trying to keep things low fat but they were not for me. The jam sunk to the bottom in my batch also, but i made them in paper cases so they were fine.

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• Despina

  17 August 2012

  Despina rated and commented on this recipe

  

  i made this yesterday and they were well received. I didnt have almond extract and didnt sprinkle sugar on top and i dont think it took anything away from the flavour

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• Despina

  17 August 2012

  Despina rated this recipe

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• Despina

  17 August 2012

  Despina rated this recipe

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• AmyCupcakeLady

  26 August 2012

  AmyCupcakeLady commented on this recipe

  I made these using gluten-free self-raising flour, adding a little almond milk as this type of flour is quite absorbent, slices of nectarine, and home-made nectarine/plum/flaked almonds jam. I also reduced the sugar a bit. First time I made muffins and I was quite impressed! They are not dry at all, and not too sweet either. The jam and the fruit slices did fall at the bottom, but I used paper cases and I tend to eat muffins starting at the bottom anyway! Definitely a recipe to make again.

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• AmyCupcakeLady

  26 August 2012

  AmyCupcakeLady rated and commented on this recipe

  

  Forgot to rate the recipe

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• Laura88

  03 October 2012

  Laura88 rated this recipe

  

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• OwenHarvey

  26 January 2013

  OwenHarvey rated and commented on this recipe

  

  Made these on Friday and they were great. Managed six muffins however could have made maybe 8 as they rose a lot. I made my own jam/compot by simmering 1 peach and its juice with some jam sugar, water and a dollop of Agave syrup for one hour and it was perfect for inside the muffins!

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• I luv to bake

  31 March 2013

  I luv to bake commented on this recipe

  I loved these muffins! I'd just suggest to put less sugar in!

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• I luv to bake

  31 March 2013

  I luv to bake commented on this recipe

  I loved these muffins! I'd just suggest to put less sugar in!

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• sd

  10 June 2013

  sd commented on this recipe

  Quite dry

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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 7.0g, carbohydrate 34.0g, fat 10.0 g, saturated fat 3.0g, fibre 1.0g, sugar 17.0g, salt 0.34 g

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