Almond-Peach Muffins (recipe)

I first made these muffins late last year as the dessert portion of a Shabbat menu. Light, moist, and not too sweet they would make a perfect complement to an afternoon tea 🙂 The recipe is also very forgiving in terms of composition. Feel free to vary the type of nuts and fruits used, you’ll notice that in the below pics I used walnuts. I’ve done so with no problems 🙂 Something I also like to do is to include the juices from tinned fruits into the batter 🙂

Thanks to everyone for your comments and emails. I know that my updates have been infrequent over the past few months. I’m still learning how to juggle all of my commitments… unfortunately because of my ‘distractions’ I now have a backlog of comments and emails to respond to (over 200! 😯 ) Bear with me as I do intend to get around to replying to everyone 🙂

Almond-Peach Muffins

SERVINGS: 12
SOURCE: The Good Home Cookbook: More Than 1000 Classic American Recipes

INGREDIENTS:

1 1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoons salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/4 cups chopped fresh or canned peaches
1/2 cup chopped almonds

METHOD:

1. Preheat the oven to 375F
2. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups
3. Sift the flour, sugar, salt, and baking soda into a medium bowl. Set aside

4. Beat together the eggs, oil, vanilla extract and almond extract in a small bowl

5. Pour into the flour mixture and stir just until moistened
6. Fold in the peaches and almonds

7. Fill the muffin cups 3/4 full with the batter
8. Bake for 20 to 25 minutes, until golden brown
9. Cool for 10 minutes, remove from the pan, and cool briefly on wire racks