Warm raspberry cupcakes with orange sugar drizzle
These wonderful tangy treats taste perfect with a spoonful of crème fraîche
Peach & almond muffins
- Preparation and cooking time
- Total time
- Ready in 35-45 mins
- Easy
- Serves 6
Skip to ingredients
- 3 large eggs
- 100g golden caster sugarplus a little extra for sprinkling
- few drops of almondextract
- 25g buttermelted
- 100g self-raising flour
- 25g ground almonds
- 2small peaches
- 2 tsp peach conserve or apricot jam
- 1 tbsp flaked almonds
- half-fat crème fraîcheto serve
Nutrition: per serving
- kcal245
- fat10glow
- saturates3g
- carbs34g
- sugars17g
- fibre1g
- protein7g
- salt0.34glow
Method
step 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.
step 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.
