John Myers
Contents
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Ingredients
- 400 g Canned peaches
- 550 g Flour
- 1,5 tsp Baking powder
- 2 Eggs
- 200 ml Milk
- 100 ml Rapeseed oil
- 1 tsp Grated lemon peel
- 150 g Sugar
- 80 g Cold butter
- 2 tbsp Lemon juice
- 1 pinch Salt
Instructions
- Drain the peaches in a colander, then cut the peach halves into thin slices and then into small pieces.
- Mix the flour (400 gr,), baking powder and a pinch of salt in a bowl. Add eggs, sugar (75 gr.) And lemon zest and stir with the hand mixer. Mix in oil and milk briefly alternately. Carefully fold in the peach pieces.
- Preheat the oven to 190 degrees (convection 170 degrees). For the crumble: First knead the flour (150 gr.), Butter, sugar (75 gr.) And lemon juice with the dough hook of the hand mixer, then knead with your hands to make crumble. Fill the silicone molds with the batter and spread the crumble on the muffins.
- Bake in the hot oven on the middle rack for 25-30 minutes. Let the peach muffins cool for about 5-10 minutes on the wire rack, then remove from the molds and allow to cool completely.
Nutrition
Serving: 100gCalories: 355kcalCarbohydrates: 48.9gProtein: 5.5gFat: 15.1g
