Peach and Almond Muffins

Peach and Almond Muffins

Spring is most definitely here in the Cairngorms and nature is preparing for the breeding season. The streams are bursting with frog and toad spawn, I have had to be careful on my morning jog {I have to burn the cake calories off somehow!} not to crush any toads as there are quite a few on the path. The route I have been doing from the caravan park is a wonderful 4 miles of forest, loch and open moorland with views of the mountains. I don’t mind exercise when the surroundings are this beautiful!

I photographed these muffins on picnic table on the edge of Loch Morlich, such a beautiful location. We had walked around the loch the previous day, it was incredible weather and the lake was still and serene. The only movement out on the water were ducks, wonderfully handsome Goldeneyes and Mallards, the males in their fine spring plumage wooing females with obscure movements and calls!

Peaches are one of summer’s finest treats, the delight of biting into a succulent, ripe, juicy peach is one of life’s greatest pleasures as far as I’m concerned. For the rest of the year tinned peaches work brilliantly for baking. They have a firmer texture and the juice they come in is sweet and fragrant, adding extra subtle flavour to the batter. I like to keep a few tins of fruit in the van for baking or instant puds, they store and transport well without the need for a fridge.

These muffins would also make a lovely pudding served warm with custard or cream. If you want them even more almondy, add a few drops of almond extract to the peach juice.

Peach and Almond Muffins

180 C / gas 4 / 350 F

12 hole muffin pan lined with paper muffin cases

  • 410g {14 ounce} tin of peaches in own juice
  • 100g {1/2 cup} caster sugar
  • 100g {1 stick} unsalted butter, melted
  • 50ml {1/4 cup} milk
  • 2 free-range eggs
  • 150g {1 + 1/2 cups} ground almonds
  • 150g {1 + 1/5 cups} plain flour
  • 1 tbsp baking powder

Drain the can of peaches but keep the juice. Chop the peaches into small chunks. Measure 100ml {a scant 1/2 cup} of the juice, if you don’t have enough, make up to 100ml {scant 1/2 cup} with milk.

In a large bowl, whisk up the peach juice, caster sugar, melted butter, milk and eggs until smooth.

In another bowl, combine the flour, ground almonds and the baking powder then sift into the wet batter. Tip in any larger almond meal left in the sieve into it. Fold in without over mixing then stir in the peaches.

Fill the muffin cases, they should be almost full to the top of the case and bake for 20 to 25 minutes until golden. Cool the muffins on a wire rack. Ideally eat the same day or store in the refrigerator in a sealed container.

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  1. huntfortheverybest says:

    these sound delish and get me ready for summer!

  2. Lovely post. Your time in the Cairngorms sounds wonderful!

  3. C :) says:

    If STOCK don’t take this one I’ll eat my hair (and your muffins!) YUM YUM 😛