Peach & Almond Yogurt Muffins - cooking recipe

Ingredients

125 g unsalted butter, softened
200 g golden caster sugar
2 eggs, beaten
1 teaspoon vanilla, esence
200 g ground almonds
200 ml Greek yogurt
2 peaches, stoned & sliced
3 tablespoons peach jam

Preparation

Preheat the oven to 180c/gas4.
Cream the butter with the sugar & beat in the eggs, vanilla, flour, ground almonds & a pinch of salt.
Fold in the greek yogurt.
Grease a 12 hole muffin tin or line with muffin cases.
Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices on each one, lightly pressing them into the mixture.
Bake for 20-25minutes until lightly golden & firm to the touch.
While still warm, spread some peach jam over the peaches to glaze.
If not using cases, loosen cakes with knife to remove.