Name: Peach & almond muffins
Total time: 45 min
Yield: 6
Cuisine: British
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; 2small peaches; 2 tsp peach conserve or apricot jam; 1 tbsp flaked almonds; half-fat crème fraîche to serve

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Peach & almond muffins

Peach & almond muffins

Barney Desmazery

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Serves 6

Easy

Total time: 45 mins

Ready in 35-45 mins

A star rating of 3.9 out of 5.25 ratingsRate

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These delicious low fat treats are perfect for a summer treat and can be served warm or cold

Freezable

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Alternatives

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A star rating of 4.5 out of 5.83 ratings

Ingredients

Nutrition

Units:

MetricUS

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
2small peaches
2 tsp peach conserve or apricot jam
1 tbsp flaked almonds
half-fat crème fraîche

to serve

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Nutrition: per serving

kcal245
fat10g

low
saturates3g
carbs34g
sugars17g
fibre1g
protein7g
salt0.34g

low

Method

step 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.
step 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.

RECIPE TIPS

GET FRUITY

Try apricots, nectarines or plums instead of peaches.

Recipe from Good Food magazine, August 2004

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A star rating of 3.9 out of 5.25 ratings

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