Peach and amaretti muffins
- Published: 31 Aug 04
- Updated: 18 Mar 24
These peach muffins are subtly flavoured with almond essence and contain no dairy – the ultimate breakfast or mid-afternoon treat.
Advertisement
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 125g golden caster sugar
- 2 eggs
- 90ml sunflower oil
- 250g soya yogurt
- 2 tsp almond essence
- 8 amaretti biscuits, roughly broken
- 1 large peach, stoned and cut into 1cm pieces
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Line a muffin tin with 12 muffin cases.
- Sift the flour and baking powder into a bowl. Whisk the sugar, a pinch of salt, eggs, oil, soya yogurt and almond essence together in another bowl, then add to the flour. Stir a few times without over-mixing. Fold in the biscuits and peach pieces. Spoon the mixture into the muffin cases and bake for 25-30 minutes. Cool on a rack.
Recipe continues after advertising
Advertisement
- Recipe from September 2004 Issue
Nutrition
Nutrition: per serving
- Calories
- 233kcals
- Fat
- 3.2g (0.6g saturated)
- Protein
- 6.6g
- Carbohydrates
- 47g (25g sugars)
- Salt
- 0.6g
delicious. tips
If you can’t get hold of amaretti biscuits, use 100g of natural marzipan, cut up into cubes as a substitute.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter