Ginger Peach Muffins Recipes

Steps:

• 1. Preheat oven to 350. Butter or spray inside of baking tins and set aside. Peach topping: Halve the peach,remove pit and tough parts around pit cavity, then slice into 1/4-inch slices. Add Add remaining ingredients toss gently in sauté pan over medium heat. Stir to combine and gently simmer for about 2 minutes. Add peach slices, carefully toss to coat and combine.Set aside. --- Dry ingredients; In a large bowl, sift all the dry ingredients, discard any large grains or salt left behind in sifter. --- Wet ingredients: Combine all wet ingredients into a bowl, whisking until well combined. With a spatula gently mix the wet mixture into the dry mixture, stirring until just combined(small pockets of dry mix are ok to leave) do not over mix. --- Using an ice cream or cookie scoop or two large spoons, fill muffin tins until slightly mounding. Lay 2 peach slices on top of each muffin, pressing them slightly into the batter. Spoon the peach topping juices over the peaches and place muffin tins into middle rack of oven. Bake 24-28 minutes, or until golden, peaches caramelized and a toothpick comes out clean from testing the center of the muffins. Remove from oven. While still hot, gently pop each muffin out of tins and lay them on their side in the cups to allow them to cool. This helps keep the muffins to stay crusty rather than soggy. Muffins can keep for a couple days in an airtight container, but why leave something so tasty sitting around. Enjoy them in their prime, the day they were made!

Steps:

• Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray.
• Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine.
• Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine.
• Pour into the dry mixture and stir together quickly, taking care not to overbeat.
• Spoon batter into muffin tin, filling cups 2/3 full.
• Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• In a medium bowl, toss together the peaches, agave nectar, and lemon juice. Spread the peaches evenly on the prepared baking sheet and bake on the center rack for 20 minutes, rotating the sheet 180 degrees after 12 minutes. The peaches will be sizzling, with caramelized edges.
• Let the peaches stand for 30 minutes, or until cool.
• Keep the oven temperature at 325°F. Line a standard 12-cup muffin tin with paper liners.
• Pour the rice milk and apple cider vinegar into a small bowl. Do not stir; set aside to develop into "buttermilk."
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the "buttermilk" and mix gently just until the ingredients are fully incorporated.
• Pour 1/3 cup batter into each prepared cup, almost filling it. Top each muffin with 2 or 3 roasted peach wedges. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes. The finished muffins will be golden, and a toothpick inserted in the center will come out clean.
• Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.