ginger peach muffins

This is another recipe from Kim Boyce’s ‘Good To The Grain’ cookbook that I’ve been enamored with. I had some friends coming over and happened to have all the ingredients on hand, so muffins were made. I’ve never been that interested in whole wheat muffins – they are usually too dry and dense. But I had a feeling I could trust Ms. Boyce with this one. I’m glad I listened to my gut.

Ginger Peach Muffins
Kim Boyce ‘Good To The Grain’

2 T. + 1 t. fresh ginger, grated

peach topping
1 large or 2 small peaches, ripe but firm
1 T. unsalted butter
1 T. honey

dry mix
1 c. oat flour
3/4 c. all-purpose flour
1/2 c. whole-wheat flour
1/4 c. sugar
1/4 c. brown sugar
1 t. baking powder
1 t. baking soda
3/4 t. salt

wet mix
3/4 stick (3 oz.) unsalted butter, melted & cooled
3/4 c. whole milk
1/2 c. sour cream
1 egg
3 T. crystallized ginger, finely chopped

Preheat oven to 350.  Butter 9 cups of two muffin tins, so that only every other cup is buttered. Grate the ginger into a large bowl; some will be used for the topping & some for the batter.

For the topping, slice the peaches about 1/4? thick; set aside. Put the butter, honey, and 1 t. of the grated ginger in a medium-size skillet. Melt the mixture over medium heat, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes. Add the sliced peaches, coating them with the syrup; set aside.

Combine the dry ingredients in a large bowl. Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined. Pour the wet ingredients into the dry ingredients and gently combine.

Scoop the batter into the prepared muffin cups. Fill each muffin cup so that it is slightly rounded over the top. Lay one slice of peach over each muffin, tucking a second slice over the first one and partway into the batter.  Bake for 25 minutes, rotating the pans half way through baking. Cool in the pans for five minutes before turning them upside down to remove muffins.