PEACH ALMOND MUFFINS RECIPES

ALMOND PEACH MUFFINS RECIPE: HOW TO MAKE IT

Almond Peach Muffins Recipe: How to Make It image

Meet the Cook: If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months. -Robin Henry, Sugar Land, Texas

Provided by Taste of Home

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-1/4 cups chopped peeled fresh peaches
1/2 cup chopped almonds

Steps:

In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 253 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 32g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PEACH & ALMOND MUFFINS RECIPE | BBC GOOD FOOD

Peach & almond muffins recipe | BBC Good Food image

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

Provided by Barney Desmazery

Categories Afternoon tea, Brunch, Snack, Treat

Total Time 45 minutes

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 245 calories, FatContent 10 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.34 milligram of sodium

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