sweet sundays ~ ginger peach muffins

I love the smell of peaches in the summertime. They are sweet and juicy and remind me of summer camp when my Mom would pack them in my lunch on a daily basis. LOVE them!

Now combine this beautiful fragrant fruit with some healthy whole grains and ladies and gents we have fabulocity happening in the kitchen! My husband took these to the office and my favorite quote form one of his co-workers was "These are money in the bank." You gotta love that!

So make that summertime withdrawal from the goodness bank and bake a batch of these little wonders. Healthy and delightful.

Celebrate the Feast!

Ginger Peach Muffins
recipe from Good to the Grain; Baking with Whole Grain Flours

Butter for tins
2 tablespoons plus 1 teaspoon fresh grated ginger

Peach Topping:
1 large or 2 small peaches, ripe but firm
1 tablespoon unsalted butter
1 tablespoon honey

Dry mIx:
1 cup oat flour
3/4 cup[ all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt

Wet Mix:
3 ounces unsalted butter melted and cooled slightly
3/4 cup whole milk
1/2 cup sour cream
1 egg
3 tablespoons finely chopped crystallized ginger

1. Place a rack in the middle of the oven and preheat oven to 350.  Rub muffin tins with a 1/3 cup capacity with butter

2.  Grate the ginger into a large bowl.  Some will be used for the topping and the rest for the batter.

3.. For the topping, halve the peach, remove the pit and slice the halves into slices about 1/4 inch thick.  Add the butter, honey, and 1 teaspoon of the grated ginger to a medium sized skillet.  Place the skillet over a medium flame to melt the mixture, stirring to combine.  Cook until the syrup begins to bubble, about 2 minutes.  Add the peaches, toss the pan to coat them with the syrup, set aside.

4.  Sift the dry ingredients into a large bowl, pouring back into the bowl an grain or other ingredients that may remain in the sifter.  Add the wet ingredients tot he bowl with the grated ginger and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

5.  Scoop the batter into 9 muffin cups, using a spoon or ice cream scoop.  The batter should be slightly mounded above the edge.  Toss the pan of peaches to coat them with the pan juices.  Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter.  Any extra peaches are delicious over yogurt or ice cream.  Spoon the pan juices over the peaches.

6.  Bake for 24 to 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color and the edges of the peaches are caramelized.  Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool.  This ensure the muffin stays crusty instead of getting soggy.  These muffins are best eaten the day they are made.  They can be kept in a airtight container for up to 2 days or frozen and reheated.

Mary L. on Foodista