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Peach & almond muffins

Peach & almond muffins

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A star rating of 4 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 35-45 mins
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal245
low infat10g
saturates3g
carbs34g
sugars17g
fibre1g
protein7g
low insalt0.34g
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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
  • 2small peaches
  • 2 tsp peach conserve or apricot jam
  • 1 tbsp flaked almonds
  • half-fat crème fraîche , to serve

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.

Goes well with

Recipe from Good Food magazine, August 2004

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Overall rating

A star rating of 4 out of 5.24 ratings
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