Saturday, September 21, 2013

Ginger Peach Muffins

55 peaches!!! In ONE WEEK’s farm share! Already peaches the last few weeks, very likely more next week…we’re giving them away and adding them to everything imaginable, from tapioca pudding to granola and yogurt. The house is fragranced by the ripe fruits. 

This is the recipe that I used too many healthy substitutions on a couple of weeks ago (and didn't share the results of):
I decided to follow the list of ingredients more accurately this time, and added several more for additional flavor.

Here are the ingredients and directions: Melt ¼ cup butter (half a stick), then mix in 1/3 cup brown sugar and 1/3 cup honey. Beat in one egg, ¼ tsp. salt, ½ tsp. cinnamon, ¼ tsp. ginger, 1 TBSP lemon juice, ½ tsp. vanilla, and 1 TBSP baking powder. Alternately add a total of 2 cups whole wheat flour and 1 cup milk, half cup by half cup or so. Stir in 2 to 2 ½ cups chopped peaches. Optionally, stir in ¼ cup toasted coconut and ½ cup nuts of your choice, chopped.

Bake at 400 degrees for 15-20 minutes or until tops are set. These muffins are moist and tasty, yet relatively healthy. You don’t have to use honey and brown sugar, since the original recipe calls for regular sugar. I increased the spice amounts, and might even increase them a bit more. I'd like to experiment with using fresh ginger. I always have a shriveled up lump of ginger in the fridge, and use dried instead today, but I bet the flavor would be fun with the real thing.

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