Rhubarb Muffins This recipe is from the Spring section of our second cookbook Thirteen Moons: More recipes to nourish and inspire. I love rhubarb, and it grows outside my kitchen window. The sourness of rhubarb is a yummy contrast to the sweetness we usually expect…
Print This PostPeach Ginger Muffins
Fresh peaches from the Niagara region are one of my first memories of summer as a child. The addition of ginger adds a nice zing to these muffins from the new Thirteen Moons cookbook.
Yield: 12 muffins
1½ cups (375 mL) peaches (about 4), peeled and cut into medium-size cubes
2¼ cups (560 mL) light spelt flour
⅓ cup (80 mL) rolled oats
2 tablespoons (30 mL) candied ginger, sliced
2 teaspoons (5 mL) baking powder
¼ teaspoon (1 mL) baking soda
½ cup (125 mL) sugar
⅔ cup (160 mL) milk, or ⅓ cup (80 mL) milk and ⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) melted butter
Preheat the oven to 375°F (190°C). Line the cups of a 12-cup muffin pan with paper liners or butter them generously.
Put 1 cup (250 mL) of the peaches in a food processor and purée.
Put the flour, oats, ginger, baking powder, and baking soda in a large bowl and mix well.
Put the puréed peaches, sugar, egg, milk, and butter in another bowl and whisk to combine, and then stir the mixture into the flour mixture. Fold in the diced peaches.
Scoop the batter into the prepared muffin pan and place in the oven. Bake for 20 to 25 minutes. Remove from the oven and set on wire rack to cool.
Variation: For gluten-free muffins, replace the spelt flour with a gluten-free flour mixture.