Peach & almond muffins

almond almonds apricot apricot jam beginners cake crème fraîche egg eggs muffins peach peaches

N/A

Source

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

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.