Ginger Peach Muffins

Pat Duran

By
@kitchenChatter

The oat flour in the recipe lends to the muffin's exceptional flavor and texture-a milky and nutty flavor.(grind old fashioned oats in a food grinder until very fine). Use peaches that are almost ripe but not too soft or else they will break apart in the sauté pan. DO NOT OVER MIX when combining the wet and dry ingredients.
*This recipe is from White on Rice Couple.-and Good to the Grain Cookbook.


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Comments:

Serves:

makes 7-9 regular muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

PEACH TOPPING:

1 large
white or yellow peach,ripe but firm
1 Tbsp
unsalted butter
1 Tbsp
honey
1 tsp
grated ginger

DRY MIXTURE:

1 c
oat flour
3/4 c
all purpose flour,unbleached
11/2 c
whole wheat flour
1/4 c
granulated sugar
1/4 c
golden brown sugar,packed
1 tsp
baking powder
1 tsp
baking soda
3/4 tsp
sea salt or kosher salt

WET MIXTURE:

3/4 stick
unsalted butter,melted and cooled slightly
3/4 c
milk
1/2 c
dairy sour cream
1 large
egg
2 Tbsp
freshly grated ginger
3 Tbsp
crystallized ginger,finely chopped

Directions Step-By-Step

1
Preheat oven to 350. Butter or spray inside of baking tins and set aside.
Peach topping:
Halve the peach,remove pit and tough parts around pit cavity, then slice into 1/4-inch slices.
Add Add remaining ingredients toss gently in sauté pan over medium heat. Stir to combine and gently simmer for about 2 minutes. Add peach slices, carefully toss to coat and combine.Set aside.
---
Dry ingredients;
In a large bowl, sift all the dry ingredients, discard any large grains or salt left behind in sifter.
---
Wet ingredients:
Combine all wet ingredients into a bowl, whisking until well combined. With a spatula gently mix the wet mixture into the dry mixture, stirring until just combined(small pockets of dry mix are ok to leave) do not over mix.
---
Using an ice cream or cookie scoop or two large spoons, fill muffin tins until slightly mounding. Lay 2 peach slices on top of each muffin, pressing them slightly into the batter.
Spoon the peach topping juices over the peaches and place muffin tins into middle rack of oven. Bake 24-28 minutes, or until golden, peaches caramelized and a toothpick comes out clean from testing the center of the muffins. Remove from oven.
While still hot, gently pop each muffin out of 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!

About this Recipe

Course/Dish: Fruit Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy