Today's post is the first recipe here on the blog. I hope you find it useful.
These ginger peach muffins are warm and lightly sweet. The ginger makes them perfect for settling a queasy stomach, but they're welcome anytime.
We're a gluten free household out of necessity, so I will be providing GF and standard instructions.
1 1/2 Cups Gluten Free All Purpose Baking Flour (Any all purpose GF blend will work so long as it contains xanthan gum.)
1 Can Peaches in Juice
1/3 Cup Brown Sugar
2 1/2 Tbsp. Baking Powder
3 Tbsp. Coconut Oil
2 Tbsp. Ground Ginger
1 Tbsp. Ground Cinnamon
1 Tbsp. Vanilla
1/2 tsp. Ground Cloves
1/2 tsp. Ground Nutmeg
Dash of salt
Preheat oven to 375 degrees.
Melt the coconut oil in a large mixing bowl. (You can use 3/4 of a stick of butter if you don't have coconut oil, but having tried it both ways, I think the coconut oil results in better taste and texture.) Cream in sugar, salt, ginger, cinnamon, cloves, nutmeg, vanilla, and the egg.
Empty the can of peaches, with most of the juice, into a bowl and use a potato masher to break them up. Add to the other wet ingredients and stir well.
Add in flour and baking soda and stir until well combined. Spoon into a greased muffin tin and bake at 375 for 30-40 minutes or until centers test done.
Yields 12 muffins.
And yes, once again, the recipe does make a lot, but they carry over well into the next day if you bag them up. Just warm them in a microwave for ten to fifteen seconds.
If you aren't on the gluten free diet, you can substitute 1 1/4 cups all purpose flour or 1 1/3 cups self-rising flour if you leave out the baking powder. Reduce the baking temperature to 350, and bake for 25-35 minutes or until centers test done.