Peach & almond muffins

• large eggs↗3
• golden caster sugar↗100g g

  plus a little extra for sprinkling

• almond extract↗few drops of

  extract

• butter↗25g g

  melted

• self-raising flour↗100g g
• ground almonds↗25g g
• peaches↗2small

  2 small

• peach conserve or apricot jam2 tsp tsp
• flaked almonds↗1 tbsp tbsp
• half-fat crème fraîche↗

  to serve

Step-by-step instructions

1. 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.

2. 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.