Ginger White Peach Muffin Food

PEACH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

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!

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.