Peach & Almond Yogurt Muffins

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READY IN: 40mins
YIELD: 12 Muffins
UNITS: US

INGREDIENTS

Nutrition
  • 125
    g unsalted butter, softened
  • 200
    g golden caster sugar
  • 2
    eggs, beaten
  • 1
    teaspoon vanilla, esence
  • 200
    g ground almonds
  • 200
    ml Greek yogurt
  • 2
    peaches, stoned & sliced
  • 3
    tablespoons peach jam
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DIRECTIONS

  • Preheat the oven to 180c/gas4.
  • Cream the butter with the sugar & beat in the eggs, vanilla, flour, ground almonds & a pinch of salt.
  • Fold in the greek yogurt.
  • Grease a 12 hole muffin tin or line with muffin cases.
  • Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices on each one, lightly pressing them into the mixture.
  • Bake for 20-25minutes until lightly golden & firm to the touch.
  • While still warm, spread some peach jam over the peaches to glaze.
  • If not using cases, loosen cakes with knife to remove.
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