wtorek, 9 kwietnia 2013

Sernikowe muffinki z brzoskwinią


  • 400 g Philadelphia Original, softened
  • 200 g caster sugar
  • eggs
  • 150 g ground almonds
  • 125 ml sour cream
  • 2 tbsp custard powder
  • 2 medium peaches, sliced, or ½ x 440ml can
  • 2 tbsp maple syrup


Line the bases of a 12 large cup capacity muffin tins and grease well.
Beat the Philly and sugar in a medium bowl until just combined. Add the eggs, ground almonds, sour cream and custard powder, beating until smooth. Spoon into the prepared tin. Top the mixture with peach slices, and drizzle with maple syrup.
Bake at 180 ºC for 25-30 minutes or until set and golden. Leave to cool before removing from the tin.

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