Almond Peach Muffins Recipes

Steps:

• 1. Heat oven to 400^. Spray well or grease a 12 muffin cup pan. set aside. If you like you can use paper muffin liners. Set aside.
• 2. Combine butter, yogurt, egg, fat-free half and half and almond extract in a large bowl. Stir together, flour, sugar, baking powder, baking soda and salt in a medium bowl. Then stir this mixture into the butter mixture just until moistened. Stir in almonds.
• 3. Fill muffin cups 1/3 full; place a little peach preserves in the center of each muffin then equally distribute the remaining batter among the cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in the pan; remove to wire cooling rack. Glaze.

Steps:

• In a large bowl, combine flour, sugar, salt and baking soda.
• In another bowl, beat 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 comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

Steps:

• To make the topping, stir together the brown sugar, sliced almonds and cinnamon.
• Stir in the oil until the topping clumps together.
• Set aside.
• In a large bowl, whisk together the flours, baking soda and salt.
• In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
• Pour over the flour mixture.
• Sprinkle with the peaches and stir to just mix.
• Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
• Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.
• Let cool in the pan on a rack for 5 minutes.
• Remove from the pan and let cool completely.

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.