 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | teaspoon | fresh ginger, grated | 1/4 | small (2" dia) (approx 5 per lb) | peach | 1/4 | pat (1" sq, 1/3" high) | butter, no salt, softened | 1/4 | teaspoon | honey | 1/8 | Usda default (100 gm - 4 oz) | oat flour | 1 | tablespoon | all-purpose flour | 2/3 | tablespoon | flour, whole wheat | 1/2 | tablespoon | sugar | 1/3 | tablespoon | light or dark brown sugar, packed | 1/8 | teaspoon | baking powder | 1/8 | teaspoon | baking soda | 1/8 | dash | salt | 1/2 | tablespoon | butter | 1/2 | fluid ounce | milk, whole | 2/3 | tablespoon | yogurt, organic, plain |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 180°C/350°F; generously butter a muffin pan with a 1/3 capacity. | | 3 | For the topping: halve the peaches, remove the pits, then slice the halves into slices about ¼ in thick. | | 4 | Add the butter, honey and 1 teaspoon of the ginger to a medium-size frying pan. | | 5 | Cook over medium heat, stirring, until the ingredients melt and begin to bubble, about 2 minutes. | | 6 | Add the peaches, toss the pan to coat them with the syrup, then remove from the heat and set aside. | | 7 | Make the batter: sift the dry ingredients into a large bowl, pouring back any grain or other ingredients that may remain in the sifter. | | 8 | In a small bowl, whisk well the butter, milk, yogurt, egg and remaining ginger. | | 9 | Pour the wet mixture into the dry ingredients and mix until just combined – do not overmix. | | 10 | Scoop the batter into 9 holes of the prepared muffin pan – the batter should be slightly mounded above the edge. | | 11 | Lay one or two slices of peach over each muffin. | | 12 | Fill the empty cavities of the pan halfway with water before placing it in the oven. | | 13 | Bake for 24-28 minutes or until the muffins are golden and smell nutty – gently twist a muffin out of the pan to check it – and the edges of the peaches are caramelized. | | 14 | Remove from the oven, wait 2-3 minutes, then very gently remove the muffins from the pan and transfer them to a wire rack to cool – do that to avoid soggy muffins. | | 15 | Makes 9 – I used a muffin pan of the same size and got 12 |
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