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Peach & almond muffins

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

  • Ready in 35-45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 245
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 17
  • Protein 7
  • Fat 10
  • Fibre 1
  • Salt 0.34

Nutrition per serving

  • Calories 245
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 17
  • Protein 7
  • Fat 10
  • Fibre 1
  • Salt 0.34

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

Tip

Get fruity
Try apricots, nectarines or plums instead of peaches.

Method

  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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