Oh yeah, I totally baked today. Twice in one week! Today’s baking adventure was Ginger Peach Muffins. The muffins themselves are light and fluffy, but the silky sweet peaches are the star. I advise getting all of your ingredients and baking tools out for these in advance, as there are quite a few. For instance, it pays to make the oat flour, melt and cool the butter, and set out your milk at room temperature before getting everything going.
The muffins are topped with sliced peaches that have been sweetened with honey, ginger and butter. The ginger adds a lovely kick of spice, and I highly recommend eating the leftover slices right out of the skillet while you wait for the muffins to bake.
Ginger Peach Muffins
Makes 9 muffins
Adapted from Technicolor Kitchen
1-2 small, ripe peaches
1 tablespoon + 6 tablespoons butter
1 tablespoon honey
1 teaspoon + 2 tablespoons freshly grated ginger
1 cup rolled oats
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 tablespoon canola oil
3/4 cup milk, at room temperature
1/2 cup plain yogurt
Ener-G Egg Replacer for one egg (1 1/2 teaspoons + 2 tablespoons warm water)
Preheat oven to 350⁰F. Butter 9 holes of a muffin tin. Cut peaches in half and remove pits, then cut into 1/4-inch slices. Combine 1 tbsp butter, honey, and 1 tsp ginger in a small skillet over medium heat. Stir until melted and bubbling, then toss in the peaches. Remove from heat and set aside.
In a small food processor, blend rolled oats until they resemble flour. Sift into a large bowl, discarding any large particles. Into the same bowl, sift and whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate, smaller bowl, combine 6 tbsp melted and cooled butter, canola oil, milk, yogurt, Ener-G Egg Replacer, and 2 tbsp ginger. Fold into the dry ingredients with a spatula until combined (don’t over mix!). Scoop batter into the nine buttered holes of the muffin tin, then lay two peach slices over each muffin. Fill empty holes of the muffiin tin halfway with water to ensure even baking. Bake 25 minutes until muffins are lightly golden and peaches are caramelized. Let cool a few minutes before removing from the tin to cool completely.