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