These Low Fat Peach Muffins with Almonds make great muffins for dieters.
You can use fresh, frozen or canned peaches to make these delicious muffins.
These muffins freeze very well too, so why not make a double batch, and store some in the freezer. Then, take them out when you are looking for a great snack idea for your lunch bag.
Homemade muffins are cheaper than store or coffee-shop muffins, are usually healthier, and they taste much better too!
Note - these muffins can also be made substituting nectarines, apricots or plums in the place of the peaches.
You can also add dried raspberries, cranberries, craisins, or nuts to the ingredients to make these muffins even more special!
6 large eggs
1 1/2 cups granulated sugar, plus a little extra for sprinkling
1 tsp. almond extract
1/2 cup butter, melted
2 cups all-purpose flour
1/2 cup ground almonds
pinch of salt
4 fresh peaches, sliced (or equivalent of canned peaches or frozen peaches)
4 tbsp. peach jam (or apricot jam)
2 tbsp. sliced almonds
1ow fat yogurt, to serve, optional
In a bowl, combine the eggs, sugar and almond extract, and whisk together until foamy (about 1 minute).
Add the melted butter, and continue to beat until combined.
Gently fold in the flour, ground almonds and salt.
Divide the muffin batter between 12 muffin cups of a non-stick muffin pan, or into individual muffin papers.
Top each muffin with about 1/3 tbsp. of jam.
Arrange a few slices of peach on top.
Tip - You can help to prevent fruit from "sinking" into the muffin batter by dusting it with flour first.
Sprinkle the flaked almonds and the extra sugar over the peaches.
Bake muffins at 400° F for about 20 - 25 minutes, or until golden.
Serve warm with a spoonful of low-fat yogurt, or serve cooled.
Makes about 12 muffins.
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