Peach and amaretti muffins

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

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

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.

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.

delicious. tips

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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip Cancel comment

Or, how about...?

Save recipe

Frittata muffins

Easy
0