Peach and Almond Muffins
Over a year ago
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Ingredients
- 3 large eggs
- 100g golden caster sugar , plus a little extra for sprinkling
- A few drops Almond Extract
- 25g Melted Butter
- 100g self raising flour
- 25g Ground Almonds
- 2 small peaches
- 2 tsp Peach Conserve or Apricot jam
- 1 tbsp Flaked almonds
- Creme Fraiche (optional)
Accompaniment
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Method
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1
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.
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.
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