Peach & Almond Muffins
In this delightful recipe, fluffy muffins with a hint of almond and sweet peaches are sure to become a favorite treat. Baked to perfection, these golden beauties are crowned with slices of peach and a sprinkle of flaked almonds for that perfect crunch. Enjoy them warm with a dollop of creamy half-fat crème fraîche - a delightful indulgence for your taste buds!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Yield
Serves 6
Nutrition
- Calories: 245 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.34 milligram of sodium
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