Peach-muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 140 g flour, - type 405
- 120 g flour (whole wheat flour)
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 0.5 teaspoon ½ cinnamon
- 250 g peach (s), fresh or canned
- 1 egg (s)
- 150 g suar, brown
- 100 ml oil, neutral
- 250 g sour cream
- 0.5 teaspoon ½ bitter almond flavor
- 4 tablespoon sugar, brown, for the topping
- Oil or paper baking cases for the baking pan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Grease the recesses in the muffin sheet or put paper baking cases in them.
- Drain the peach halves in a colander and cut into small pieces.
- Wash fresh fruits, cut in half, remove the stones and cut the peaches into pieces. Sift the flour into a bowl and mix carefully with the whole wheat flour, baking powder, baking soda and cinnamon. In a second, large bowl, crack open the egg and whisk gently. Then add sugar, oil, sour cream or buttermilk, bitter almond extract or 1 tablespoon whiskey and stir well. Add the flour mixture and stir in briefly.
- Finally, carefully fold in the peaches.
- Pour the batter into the tray. Sprinkle 1 teaspoon of brown sugar on each.
- Bake in the oven (center, fan oven 160 degrees) for 20-25 minutes.
- Let the muffins rest in the baking tray for about 5 minutes, remove them from the molds and serve warm.
- Make sure to stir the dough only briefly so that the muffins are nice and loose.
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