Peach muffin with flaked almonds

Ingredients

For 1 serving

• Peach50 g
• All-purpose flour30 g
• Eggs0.5
• Plain nonfat yogurt20 g
• Sugar10 g
• Sunflower oil4 g
• Almonds5 g
• Baking powder2 g

Contains: gluten, lactose, nuts, eggs,

In season: June – September

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin; if the almonds are whole, slice them thinly with a knife.
2. Wash the peach, remove the stone and cut it into roughly 1 cm cubes.
3. In a bowl beat the egg with the yoghurt, sugar and sunflower oil using a fork, then fold in the flour and baking powder only until the flour is moistened.
4. Add the peach and spoon the batter into the case.
5. Scatter the almonds on top and bake for 22 minutes, until the muffin is risen, the almonds are golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.