Almondpeachmuffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.

Steps:

• In a large bowl, combine flour, sugar, salt and baking soda.
• In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

Steps:

• In a bowl, combine the dry ingredients.
• In another bowl, combine the eggs, oil and vanilla; Stir into dry ingrediants just until moistened (batter will be thick).
• Fold in peaches.
• Fill paper-lined muffin cups two-thirds full.
• Bake at 350* for 25-30 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
• Stir together bananas, brown sugar, applesauce, egg, and almond extract in a large bowl. Sift together flour, baking powder, salt, cinnamon, and baking soda in another bowl.
• Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in peaches. Spoon batter evenly into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Steps:

• Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
• Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.
• Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.
• Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.