Ginger Peach Muffins Food

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
• Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
• Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

GINGER-PEACH MUFFINS

Steps:

• Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray.
• Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine.
• Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine.
• Pour into the dry mixture and stir together quickly, taking care not to overbeat.
• Spoon batter into muffin tin, filling cups 2/3 full.
• Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.

GINGER & WHITE PEACH MUFFIN RECIPE

Steps:

• Preheat oven to 350°F. Line or grease muffin tray.
• Make peach topping: Add the butter, honey, and 1 teaspoon of fresh ginger to a medium sauté pan. Heat over medium heat, and bring to a simmer, about 2 minutes, and stir to combine. Add peach slices and carefully toss to coat peaches. Set aside.
• Make batter: In a large bowl, whisk together all of the dry mix ingredients (oat flour-*see head note, all-purpose flour, wheat flour, sugar, brown sugar, baking powder, baking soda, and salt). In a separate bowl, combine all of the wet mix ingredients together (melted butter, milk, sour cream, egg, fresh ginger, and crystalized ginger), whisking until well combined. Gently mix the wet mix into the dry mix, stirring until just combined (small pockets of dry mix are ok to leave).
• Using an ice cream scoop or two large spoons, fill baking tins until slightly mounding. Lay a couple peach slices on each muffin, pressing them slightly into the batter. Spoon the peach topping juices over the peaches.
• Bake for 24-28 minutes, or until golden, peaches caramelized, and a toothpick comes our clean from testing the center of the muffins. Remove from oven.
• While still hot, gently pop each muffin out of the tins and lay them on their side in the cups to allow them to cool. This helps keep the muffins to stay crusty rather than soggy. Muffins can keep for a couple days in an airtight container, but why leave something so tasty sitting around. Enjoy them in their prime, the day they were made!

SKINNY GINGER-PEAR MUFFINS

Steps:

• Preheat oven to 400°F. In a large bowl, stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir egg product and oil into cereal mixture; add to pear mixture, stirring just until moistened.
• Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve warm with Ginger-Cream Spread.
• Ginger-Cream Spread: In a small bowl, combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger until mixed.

PEAR AND GINGER MUFFINS

Steps:

• Preheat oven to 400 F and grease muffin tin.
• Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
• Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
• Peel and core the fresh pear, and chop into similar pieces.
• In a new bowl, mix dry incredients.
• In another bowl, whisk together rest of the incredients (including the pears).
• Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
• Fill the tins about 2/3 full. Bake about 20 minutes.
• Cool 5 minutes in the tin, then on a wire rack.

EASY GINGER PEAR MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
• Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
• Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.