Peach & Almond Muffins

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

• Cooking Time Ready in 35-45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  245

• Protein

  7g

• Carbs

  34g

• Fat

  10g

• Saturates

  3g

• Fibre

  1g

• Sugar

  17g

• Salt

  0.34g

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

Directions

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.

Categories: Cakes & Baking, Fruit, Healthy, Special Diets