I’m always looking for new things to try in my kitchen. I always ask people for feedback and ideas and I receive amazing ideas and great recipes! I have so many fresh peaches at home and I wanted ideas on what to do with them.
I have made fresh juice, peach sorbet, peach crumble,etc. So I was on Twitter last night and I asked my followers to see what kind of recipes they make with fresh peaches. Well this one lady, Sarah, said that she make amazing Muffins with Peaches and Ginger. I thought that the idea of the flavour combination was just amazing so I decided to make them this morning! They were just as wonderful as she said they would be! Sarah found the recipe in Kim Boyce’s cookbook called “Good to the grain: Baking with whole-grain flours”. Since I don’t have her book yet, I had to look online and find the recipe. I found it on the website below. What a great way to use up my fresh peaches! Try it, you’ll see for yourself 🙂
Course: Snacks Yield: 9 servings Prep Time: 15 mins Cook Time: 30 mins
Ingredients
- 2 Tablespoon of freshly grated ginger (for the muffin batter)
- 1 Teaspoon of freshly grated ginger (for the peach coating)
- 2 small ripe peach (Or 1 large) cut into 1/4 inch slices
- 1 Tablespoon of unsalted butter
- 1 Tablespoon of honey
- 1 Cup of oat flour
- 3/4 Cup of all purpose flour
- 1/2 Cup of whole wheat flour
- 1/4 Cup of sugar
- 1/4 Cup of brown sugar
- 1 Teaspoon of baking powder
- 1 Teaspoon of baking soda
- 3/4 Teaspoon of salt
- 3 Ounce of butter, melted and cooled for a bit
- 3/4 Cup of whole milk
- 1/2 Cup of sour cream
- 1 egg
- 3 Tablespoon of finely chopped crystallized ginger
Instructions
- Place rack in the middle of your oven and preheat to 350. Rub tins with butter.
- Grate the ginger into a large bowl. Some will be used for the peach toppings – the rest in the batter.
- For the peach coating, halve the peach, remove the pit, and slice the halves into slices about 1/4 in. thick.
- Add the butter, honey, and 1 t. of the grated ginger to a medium-size skillet. Place the skillet over a medium flame to melt the mix, stir to combine. Cook until it beings to bubble, about 2 minutes. Add peaches and toss to coat evenly with the syrup. Set aside.
- Sift the dry ingredients into a large bowl.
- If any larger grains remain in the sifter, just pour them into the larger bowl with the sifted ingredients.
- Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined.Using a spatula, mix the wet ingredients into the dry ingredients and gently combine. The batter will still be lumpy. This is ok.
- Scoop the batter in 9 (or 8 in my case), muffin tins using a spoon or ice cream scoop. The batter should be slightly mounded over the edges. Lay a couple of peach slices over each muffin, tucking them into the batter a bit.
- Bake for 24 to 28 minutes, rotating the pan halfway through baking. The muffins are ready when the they smell nutty and are golden. Take the tin out of the oven and twist the muffins and lay them to cool on their sides in the tin. This allows the muffins to cool without getting soggy.
