Peach and amaretti muffins

  • Portion size: Serves 12
  • Takes 15 minutes to make and 25-30 minutes to bake
  • Difficulty: easy

These peach muffins are subtly flavoured with almond essence and contain no dairy – the ultimate breakfast or mid-afternoon treat.

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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
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Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Line a muffin tin with 12 muffin cases.
  2. 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.
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  • Nutrition

    • 233kcals Calories
    • 3.2g (0.6g saturated) Fat
    • 6.6g Protein
    • 47g (25g sugars) Carbs
    • 0.6g Salt

    Quick wins & tips

    If you can’t get hold of amaretti biscuits, use 100g of natural marzipan, cut up into cubes as a substitute.

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