Friday, 6 September 2013

Peach and almond muffins

Moist, dense and crunchy with almond chunks, topped with juicy peach jam and fresh peaches. That would be the best description of those muffins. Perfect with tea or coffee. 

Ingredients for 12 muffins:
  • 3 big eggs (I had ones with double yolks)
  • 200g sugar
  • almond essence
  • 50g melted butter
  • 200g flour
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 50g ground almonds (mine were very chunky)
  • pinch of salt
  • peaches
  • peach jam
  • almond flakes
Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Break the eggs, add the sugar and almond essence and whisk them until smooth and creamy.

Sift the flour, baking powder and soda and fold them gently into the eggs. Then gently fold in the almonds and melted butter.

Spoon the batter into paper cases, half full. Spoon one tea spoon of peach jam on top of each muffin. Then place slices of fresh peaches and sprinkle with flakes almonds. 

Bake in preheated oven for 25 minutes until skewer place in the middle comes out clean.

Enjoy !

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