|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 7 | teaspoons | fresh ginger, grated | 3 | small (2" dia) (approx 5 per lb) | peach | 1 | tablespoon | butter, no salt, softened | 1 | tablespoon | honey | 1 | Usda default (100 gm - 4 oz) | oat flour | 3/4 | cup | all-purpose flour | 1/2 | cup | flour, whole wheat | 1/3 | cup | sugar | 1/4 | cup, unpacked | light or dark brown sugar, packed | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 1/8 | teaspoon | salt | 6 | tablespoons | butter | 3/4 | cup | milk, whole | 1/2 | cup (8 fl oz) | yogurt, organic, plain |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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 |
|
