Peach muffins

Ingredients for 12 servings:

• 140 g Flour, – Type 405
• 120 g flour (wholemeal flour)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 250 g peach(s), fresh or from the can
• 1 egg(s)
• 150 g brown sugar
• 100 ml oil, neutral
• 250 g sour cream
• ½ tsp bitter almond flavoring
• 4 tbsp brown sugar for the topping
• Oil or paper baking cups for the baking pan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease the muffin tins or line them with paper baking cups. Drain the peach halves in a sieve and cut into small pieces. Wash the fresh fruit, halve them, remove the pits, and cut the peaches into pieces. Sift the flour into a bowl and thoroughly mix with the whole-wheat flour, baking powder, baking soda, and cinnamon. In a second, large bowl, break the egg and beat lightly. Then add the sugar, oil, sour cream or buttermilk, bitter almond extract, or 1 tablespoon of whiskey and mix well. Add the flour mixture and stir briefly. Finally, carefully fold in the peaches. Pour the batter into the muffin tins. Sprinkle each with 1 teaspoon of brown sugar. Bake in the center of the oven (160 degrees Celsius (convection oven)) for 20-25 minutes. Let the muffins rest in the baking tray for about 5 minutes, remove from the cups, and serve warm. Make sure you only stir the batter briefly so that the muffins are nice and light.