Thursday, January 27, 2011

Ginger Peach Muffins

Over the Christmas holiday, I acquired several new cookbooks!  One of which, was through a giveaway on Smith Bites. They were giving away several cookbooks and allowed the winners to pick which one they wanted.  Of the four books, "Desserts for Today," "Perfect One Dish Dinners," "Good to the Grain," and "Gluten-free Girl and the Chef." Although I secretly wanted all of the cookbooks, "Good to the Grain" discusses a topic that I am not familiar with in the kitchen: cooking with multiple different types of grain. This cookbook has so many delicious recipes that incorporate grains that I didn't even know existed, like oat flour! These Ginger Peach Muffins immediately caught my eye, and I thought it would make for delicious breakfast muffins on a cold winter day when you are craving fresh fruity goodness!

Butter to grease the tins
2 Tbsp plus 1 Tsp grated fresh ginger (do not substitute ground ginger in this recipe)

For Peach Topping
1 large or 2 small peaches (ripe but still firm)
1 Tbsp unsalted butter
1 Tbsp honey

Dry Mix
1 cup oat flour
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp kosher salt

Wet mix
3 oz (3/4 stick) unsalted butter, melted and cooled slightly
3/4 cup whole milk (I just used the 2% I had on hand)
1/2 cup sour cream
1 egg
3 Tbsp finely chopped crystallized ginger

1. Place rack in the middle of oven and preheat to 350. Grease tins with butter
2. Grate the ginger into a large bowl.
3. For the topping, halve the peach, remove the pit, and slice the halves into 1/4 inch thick slices. Add the butter, honey and 1 teaspoon of grated ginger to a medium-size skillet over a medium flame to melt the mixture. Cook until the syrup beings to bubble, about 2 minutes. Add the peaches, toss the pan to coat them and set aside. 
4. Sift dry ingredients into a large bowl. Pour any ingredients that don't sift into the bowl. Add the wet ingredients to the 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 an ice cream scoop. The batter should be slightly mounded above the edge. Toss the pan of peaches to coat them with 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. 

6. Bake for 24-28 minutes, rotating the pan halfway through. The muffins are ready to come out when they smell nutty, their bottoms are golden in color (twist a muffin out of the pan to check*), and the edges of the peaches are caramelized. Take the tin out of the oven, twist each muffin out and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. **

Baker's notes:
* I had to actually take the muffins out of the oven and let them cool for a few minutes before they were firm enough for me to twist out and check the bottoms without crumbling. 
** These muffins are best eaten the same they are made. They can also be kept in an airtight container for up to 2 days, or frozen and reheated. 

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