Tuesday, October 11, 2011

Peach Ginger Muffins

peach ginger muffins2

 Although summer is over, I'm still finding peaches in the store and couldn't resist these tasty looking muffins.  Bits of spicy ginger, oat and whole wheat flour to make them healthy, and sour cream make these really tasty-but not overly sweet morsels.  I like them for breakfast with some yogurt.

 The recipe called for oat flour, which I didn't have on hand. You can, however, just put some rolled oats into your food processor and whiz them until fine. Also, make sure the peaches are on the firm side, or they will break apart in the pan.

Adapted from Good to the Grain

1 cup of oat flour
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt 85 g butter (melted and cooled)
 3/4 cup milk
1/2 cup sour cream
1 egg
1 tbsp freshly grated ginger
3 tbsp crystallized ginger

Topping: 1 large peach, pitted and thinly sliced
1 tbsp unsalted butter
1 tbsp honey
1 tsp freshly grated ginger

First, make the topping:  In a saucepan over low heat, stir together the unsalted butter, honey, and ginger. When it's warm and melted together, toss with the peach slices. Set aside.

In a large bowl, whisk together the flours, sugars, baking soda, baking powder, and salt. Set aside.

In a medium sized bowl, whisk together the butter, milk, sour cream, egg, and gingers. Stir the wet ingredients in the dry, stirring with a wooden spoon until just combined. Don't over mix! Spoon batter into greased muffin tins (or lined, I like Paper Chef parchment cups) and lay the peach slices over top, pressing them into the batter. Spoon some of the ginger butter over each muffin as well.

Bake the muffins for about 25-28 minutes. When you take them out of the oven, take them out of the muffin cups to cool so they stay crusty. These were good for about two days, and then the tops began to go a little mushy. Best to eat them right away!

Makes about nine muffins
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