{ Ginger Peach Muffins }
It’s that time of year where I start raiding my pantry (and freezer) to try to use up whatever remains before fresh garden season begins again. Though peaches don’t grow here in our climate, the kids and I still make a point every summer to get our hands on a couple of cases to can and enjoy throughout the year. Usually our canned peaches get eaten for breakfasts alongside whipped cream on our Saturday morning waffles or crispy french toast. However, this past weekend I decided to make bake these tasty peach muffins for lunchtime instead. They hit the spot!
With just a hint of spices and juicy mouthfuls of peach, these golden muffins are a real treat! And if you don’t have any fresh or canned peaches on hand, substitute in some other fruit (rhubarb, blueberries, raspberries…). This batter is quite versatile. In our household we go through large batches of baking very quickly, so you may actually want to half this recipe for a smaller household– or maybe gift some to your neighbours!
Ginger Peach Muffins
Ingredients
- 4 1/2 cups all purpose flour
- 2 cups sugar
- 2 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 1/2 tsp salt
- 1 cup oil
- 3 lg eggs
- 1 cup milk
- 1 tsp vanilla
- 2 cans (373 mL) sliced peaches, chopped (or 3 lg fresh peaches, pit removed, chopped)
- extra sugar, for sprinkling on tops
Instructions
- Heat oven to 400°. Line muffin cups with paper liners.
- In large bowl, whisk together dry ingredients.
- In separate bowl, combine oil, eggs, milk, and vanilla until well incorporated.
- Pour wet ingredients into dry ingredients. Stir until just combined (do not over mix). Fold in peaches.
- Spoon batter into muffin cups (the batter will come to the tops of the paper liners). Lightly sprinkle sugar over tops.
- Bake for 15-20 minutes until tops are golden and spring back when touched. Transfer to wire rack to cool completely.
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