Peach and amaretti muffins

Easy
September 2004

Peach and amaretti muffins

Easy
September 2004

Serves 12
Takes 15 minutes to make and 25-30 minutes to bake

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

Dairy-free

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.

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